Johns Hopkins University 4 credits Biotechnology
The global food supply relies on shared confidence amongst retailers, manufacturers, consumers, and governments, that food is sourced, produced, and distributed in a safe manner. Auditing of food safety programs, whether by 3rd parties, internal auditors, or regulators, is critical to maintaining industry credibility, efficiency, and safety. A brief overview of food law, a review of HACCP, and the principles and practices of auditing are included. Assessment of Food Defense, Foreign Supplier Verification, organic food certification, labeling, and recall plans is also covered. This course is designed to help strengthen the fundamentals of auditing skills to ensure that food safety standards are being adhered to on a consistent basis.
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