Ethnic Food Safety
||University of Missouri
||2 credit hours - $565 per credit
||June 04, 2018 - July 27, 2018
The continuing popularity of ethnic foods in the U.S., as well as increased importation of foods and food products as a result of the globalization of the food supply, has been accompanied by new food safety concerns and risks. The Food Safety Modernization Act impacts food processors including ethnic food processors and importers. This 8-week course is designed to provide participants with the following benefits: 1) an understanding of the various factors that impact food safety of ethnic and imported foods; 2) knowledge about the handling, preparation, processing and storage of ethnic and imported foods and food products; 3) science-based characterization of ethnic foods and ingredients; 4) culturally appropriate strategies to address the challenges posed by ethnic and imported foods including GMPs, HACCP, etc. and 6) learn about the implications and impact of the Food Safety Modernization Act on ethnic and imported food products, and food defense/protection challenges.
Lillian G. Occeña-Po
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Disability Support Services
To request accommodations for this course, contact the disability support office at your home university. You must register each semester and for each course. Read more about the Great Plains IDEA process for requesting accommodations.
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This course does not require an exam proctor.
This course does not include synchronous components.