Course Description:

This course covers the creation and documentation of key elements in a food safety program, including: evaluating current practices, creating and implementing key aspects of a food safety program, and recognizing and documenting pathogen behavior. This course also covers food safety issues and concerns in processing and manufacturing facilities, including: facility sanitation, recognizing potential hazards, analysis of problems in the cold chain, developing improved practices, HACCP (Hazard Analysis and Critical Control Point) principles, employee training, and the inspection process. Field trips may be required.

Meets General Ed Areas:

Course Corequisites:

NONE

Field trips

may be required.

Section Information as of 13-JUL-2026 08:07:42 PM

• CRN: 31201
• Instructor: Castro, Mary
• Instructor: Martinez, Daniela
• Section Corequisites: NONE
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• Delivery Mode: This is a fully online class without pre-scheduled meetings.
• Course Materials: Ventura College Bookstore

Meeting Time and Location

Critical Dates for this Course