In a developed country, one can often take for granted the safety of the food supply. 1 in 6 Americans get sick from foodborne illness annually, with an estimated 128,000 requiring hospitalization and resulting in approximately 3,000 deaths annually. Practical knowledge in safe food sourcing, storage, preparation and serving is addressed along with providing tips for practical awareness of techniques for staying safe. In a global society, food safety is not just a local issue, and everyone should have a working knowledge of food safety and what to look for to remain free of foodborne illness. In this course, students will learn general techniques for preparing and consuming food that is free from harmful pathogens, incorporating the flow of food from purchasing through storage and preparation to serving. Students will explore contemporary and cross cultural issues surrounding food safety in a global society. Practical knowledge about preparing safe food and red flags to watch for when dining out will be explored. Students will learn where to find information on health inspection reports, foodborne illness outbreaks and recall alerts, and will know where to report any suspected foodborne illness or suspicious activity related to the food and water supply.
American Public University System, 111 W. Congress Street, Charles Town, WV 25414 | Toll Free: 877-755-2787
American Public University System (APUS) is accredited by the Higher Learning Commission (HLC) and is a wholly owned subsidiary of American Public Education, Inc. (APEI). Pursuant to a contractual arrangement, APEI provides certain services for the benefit of APUS, subject to APUS oversight and ultimate authority. Pursuant to a license, APEI may use APUS’s trademarks and other intellectual property in its performance of those services. American Public University System, American Public University, and American Military University are not affiliated with American University or the U.S. Military.