Primary Navigation
Want to create or adapt books like this? Learn more about how Pressbooks supports open publishing practices.
Book Contents Navigation
Navigation Tips
WELCOME
1. Overview and Objectives
Chapter 1: The Food Safety Modernization Act (FSMA)
Chapter 2: Preventive Controls and Good Manufacturing Processes
Chapter 3: Sanitation Overview for FSMA
Module 2 Objectives
Lesson 1: Biological, Physical, and Chemical Hazards
Lesson 2: How Food and Produce Become Contaminated
Lesson 3: Controlling and Testing for Microbial Hazards
Lesson 4: Jensen Farms Listeria Outbreak Case Study
Lesson 5: Appendix of Charts of Biological Organisms
Module 3 Objectives
Lesson 1: Allergens
Lesson 2: Ingredient Control
Lesson 3: Allergen Labeling
Lesson 4: Managing Production With Allergens
Module 4 Objectives
Lesson 1: Cleaning and Sanitizing
Lesson 2: The 7 Steps of a Sanitation Program
Module 5 Objectives
Lesson 1: Quality Assurance Role in Sanitation Programs, Auditing, and Verification
Lesson 2: Regulatory Agencies, Accreditation Bodies and Auditing Considerations
Previous/next navigation
Food Safety 101 Copyright © 2025 by Colorado State University. All Rights Reserved.
