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

Hours: 56
Credits: 4
Prerequisites: None
Corequisites: None

Build courses into a credential

This course is part of the following program(s):


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.

Fall 2024 registration opens July 22, 2024. Winter 2025 registration opens November 4, 2024.

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