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Active as of Fall Semester 2016

I. General Information

1. Course Title:
Food Safety: From Farm to Fork

2. Course Prefix & Number:
ANSI 1110

3. Course Credits and Contact Hours:

Credits: 3

Lecture Hours: 3

4. Course Description:

This course is a producer and consumer oriented introduction to food safety and food safety risks associated with the agrifood industry, specifically the food animal sector. Topics of study will include zoonotic and food borne pathogens, chemicals, toxins and drug residues, biosecurity, current technology, consumer perceptions and regulatory agencies responsible for overseeing food safety in the industry. Students will examine food safety risks associated with production, harvest, transporting, processing, distribution, retail sale, home and commercial kitchen use of animals and animal products and learn the control, prevention and intervention strategies available to help minimize the risk of food borne disease. Students completing this course have the opportunity to earn the National Restaurant Association ServSafe Certificate, which meets the State of Minnesota's requirements for Food Manager Certification.

5. Placement Tests Required:

Accuplacer (specify test): No placement tests required Score:

6. Prerequisite Courses:

ANSI 1110 - Food Safety: From Farm to Fork

There are no prerequisites for this course.

9. Co-requisite Courses:

ANSI 1110 - Food Safety: From Farm to Fork

There are no corequisites for this course.