FDSC 5970 - [Food Systems Approaches to Food Safety]

Spring. Not offered: 2020-2021. Next offered: 2021-2022. 2 credits. Letter grades only.

C. Batt, G. Meredith.

Every year, over 48 million people will experience a foodborne illness. In this course you will learn how foodborne illnesses are investigated, and how out-breaks are traced through complex food systems back to the contaminated food. By conducting patient interviews, you will gain practical experience in solving foodborne disease outbreaks. You will also contribute to preventing foodborne outbreaks in our community by working with local food processors to reduce food safety risks.

Outcome 1: Identify food safety risks throughout specific farm-to-fork food systems

Outcome 2: Describe the relevant disease surveillance systems and their roles in out-break surveillance and detection

Outcome 3: Acquire practical investigation skills by collecting data for use in real-life foodborne disease investigations by performing patient interviews

Outcome 4: Implement a root cause analysis to facilitate in foodborne disease outbreak investigations

Outcome 5: Synthesize data of recent national foodborne disease outbreaks in order to develop educational materials to communicate food safety preventative measures to be used by local food processing communities to prevent food-borne disease outbreaks