Risk Analysis and Hazard Analysis in the Food Industry

RFA 6215 3 or 4 Quarter Hours
Course Level CPS - Graduate
Description Studies the application of risk analysis and hazard analysis methods to the food industry. Topics include basic concepts and applications of risk analysis, the use of risk and hazard modeling, hazard and risk characterizations, risk management and risk communication, and the utility of adopting the hazard analysis critical control point (HACCP) system. Students practice applied and collaborative learning by creating a food industry training plan that reflects major concepts of this course. Offers students an opportunity to practice experiential learning through the analysis of discipline-specific content, classifying food risks (contaminants), listing potential risks to humans, and evaluating recent food adulterant events for gaps in risk hazard analysis.


Students should refer to the CPS Prerequisite Table for course prerequisite and corequisite information.


Course Sections

There are no current sections scheduled for this course. Undergraduate course numbers changed beginning with the Fall 2016 term. Please make sure you are using the current course number.
Next Term Starts
  • Summer Graduate
    Jul 10, 2017 (4-, 6-, and 8-week classes)
    Aug 7, 2017 (4-week classes)
  • Fall Undergraduate
    Sep 4, 2017 (7.5- and 15-week classes)
    Oct 25, 2017 (7.5-week classes)
  • Fall Graduate
    Sep 18, 2017 (6- and 12-week classes)
    Oct 30, 2017 (6-week classes)

Academic Calendar

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