Transfers ToCSUDescriptionThis course covers the regulatory agencies that oversee and the methodologies prescribed to ensure a safe food supply. The basics of quality assurance and quality improvement as applied to the food industry as well as The Food Safety Modernization Act, hazard analysis critical control points (HACCP), product traceability, food allergens, and food contaminants including microorganisms are presented. Illnesses known to result from ingestion of contaminated foods are discussed. 