Title: Home Page
Course: RSC_FST1300_CanvasCourse

Welcome

This is FST1300. In this class you are going to examine and evaluate aspects of food plant operations and their relationship to food laws and regulations. We will be examining how facilities, repair, maintenance, sanitation, labor considerations, product handling, transport logistics, and distribution fit into the food safety goals set back in 2001 and outlined by the FSMA.

The problems facing the food industry in the next ten years will not be solved with the current thinking prevalent in the industry. It is my hope to equip workers and entrepreneurs with skills that will help them achieve some of the very high goals set by our government.

"Delivering safe food to the dinner table is the culmination of the work of many people.

Producers, shippers, processors, distributors, handlers, and numerous others perform actions every day that may affect the safety of our food. Everyone's challenge is to perform these individual actions as well as possible, so that the food Americans eat is free from physical hazards and dangerous levels of pathogenic microorganisms and hazardous chemicals.”

Food Safety Strategic Plan GOAL 2 - RISK MANAGEMENT The President’s Council on Food Safety (2001)

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