of Foodborne Hazards (15 credits)
The management of foodborne hazards in food processing environments can be a major challenge faced by food manufacturers, distributors and retailers globally and across the entire supply chain. This course aims to develop students' understanding of practices to limit the impact of foodborne hazards in food production environments. Through the course materials, students are enabled to evaluate the processes involved in the preparation, production and handling of food in relation to their potential to cause harm to the consumer due to the presence of potential hazards.
The video with this article is part of a documentary series presented by The New York Times. The video project was started with a grant from Christopher Buck. Retro Report has a staff of 13 journalists and 10 contributors led by Kyra Darnton. It is a nonprofit video news organization that aims to provide a thoughtful counterweight to today’s 24/7 news cycle. Previous episodes are at /retroreport . To suggest ideas for future reports, email [email protected]
Watch “ The Trouble With Chicken ,” a “Frontline” investigation into the spread of dangerous pathogens in meat, May 12 at 10 . ET on PBS.
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