NFSC416

Food Safety System

Focuses on identifying and reducing biological, chemical and physical risks in food manufacturing and thereby reduce outbreak incidences and improve public health. The course is based on the US FDA recognized curriculum on 'Hazard Analysis and Risk Based Preventive Controls' (HARPC) regulations for manufacturing human foods. A successful completion of this course will result in students becoming 'preventive controls qualified individuals' as defined by the US FDA.

Fall 2025

Rohan Tikekar

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Past Semesters

Rohan Tikekar

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Include P/F semesters During the Spring 2020 and Spring 2021 semesters, students could choose to take some of their courses pass-fail mid-semester which skews grade data aggregated across multiple semesters.

Average GPA of 4.00 between 6 students*

A: 66.67%

A+: 33.33%

* "W"s are considered to be 0.0 quality points. "Other" grades are not factored into GPA calculation. Grade data not guaranteed to be correct.