Course description
Students will learn about food industry best practices that are designed to ensure safety for consumers as food products transition from the field to consumer. Topics include record keeping, coding, tracking and labeling for traceability; harvest, storage, transport and processing practices; and security, packaging, and product labeling.
Course details
Credit transfer
Have you taken this course or an equivalent course? Contact the Credit Transfer Office.
Registration dates
Not all courses are offered each term.
Winter 2025 registration opens November 4, 2024. Spring 2025 registration opens March 17, 2025.Delivery options
In person: classes held in person on a campus/site in a classroom/lab/shop/studio for the course duration
Online - Asynchronous: 100% online delivery, no scheduled day or time course requirements with the instructor, assigned due dates
Online - Synchronous: 100% online delivery, scheduled day and time course requirements with the instructor, assigned due dates
Hybrid: any combination of in person, timetabled, on campus, online, and hyflex delivery