HSCI 5530 Food-Borne Illnesses and Their Prevention

Semester Prerequisite: HSCI 3052 or consent of instructor. Quarter Prerequisite: HSCI 352 or consent of instructor
Microbial, chemical, and other factors of food-borne illnesses, food poisoning, and their prevention. Discussion of food safety and proper environmental control measures for environmental health conditions involved in purchase, preparation, storage, transportation, and service of foods to minimize health dangers. Formerly HSCI 530; students may not earn credit for both. Graded ABC/no credit.