HSLL 1001 - Introduction to Food Safety

  • Noncredit
View available sections

The first course in this program is focused on all aspects of food safety. Students will learn about the Food Safety Modernization Act (FSMA), the USDA Food Safety and Inspection Service (FSIS), as well as other laws pertaining to food safety. Students will gain valuable insight into the different types of organisms that cause foodborne illness and how food can produce can become contaminated. Finally, students will learn what a food safety plan is, how to form one, and then implement it in the workplace.

Noncredit courses do not produce academic credit nor appear on a Colorado State University academic transcript.

Please note that there are no refunds for open entry courses.

Textbooks and Materials

All materials are supplied within the online course.

Instructors

Tamla Blunt

tamla.blunt@colostate.edu

Dr. Tamla Blunt is a Plant Pathologist/Research Associate at Colorado State University in the Bioagricultural Sciences and Pest Management Department. Dr. Blunt is a Plant Pathologist by training, but currently has dual roles in the department in both plant pathology and food safety training. Dr. Blunt has Lead Instructor certification for both Preventive Control Qualified Individual for both Human Food and Animal Food in the FSMA regulations. Her training also includes basic SQF and HACCP as well as instructor training for the Produce Safety Rule under FSMA. Dr. Blunt is familiar with a variety of plants that include greenhouse, forest, landscape, turf, and cropping situations and the associated disorders that accompany many of these plants. Dr. Blunt also teaches Landscape Plant Health Care, Plant Propagation, and Pesticide Safety and Use at Front Range Community College campuses in Westminster and Fort Collins, CO. At Colorado State University, she teaches Online Horticulture Pathology classes (BSPM355A, B, C) and assists with Elements of Plant Pathology (BSPM361), a resident instruction class.

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