Campus Location: / Georgetown / Effective Date: 201851
Course Number and Title: / FSY 210 Food Safety andDefense
Prerequisite: / FSY 110
Course Credits and Hours: / 3 credits
2 lecture hours/week
2 lab hours/week
Course Description: / This course coversprinciples required in afooddefenseprogram for facilities that manufacture, process, package,ship, and store food products. Topics includebioterrorism and requirements that are relative to federal food defense regulations.
Required Text(s): / Obtain current information at or visit the bookstore. (Check your course schedule for the course number and section.)
Additional Materials: / None
Method of Instruction: / Classroom, Hybrid, Online
Disclaimer: / None

CoreCoursePerformanceObjectives(CCPOs):

  1. Describetheissues andchallenges of protectingthe food industryfrom intentional

tampering, terrorism, and sabotage.(CCC 1,2, 5; PGC 6,7)

  1. Identifythe skills necessaryto contributeto a food industry’s organization efforts in food

defense.(CCC2, 5; PGC5,6, 7)

  1. Use assessment tools to preparethe appropriateresponses and plans to reducethe vulnerabilities and risks to an organization. (CCC 1,4; PGC 6, 7)
  2. Explain an organization’s process to identifythreats, implement recallstrategies, comply with government securityinspections,and prepare for emergencies/crisis.(CCC 1,3, 4, 5; PGC 7, 8)

See Core Curriculum Competencies and Program Graduate Competencies at the end of the syllabus. CCPOs are linked to every competency they develop.

MeasurablePerformanceObjectives(MPOs):

Upon completion ofthis course, the student will:

  1. Describetheissues andchallenges of protectingthe food industryfrom intentional tampering, terrorism, and sabotage.
  2. Defineterms intentional tampering, terrorism, and sabotage.
  3. Differentiate between intentional and unintentional tampering.
  4. Listtamperingprevention measure.
  5. Definefood defense, anddifferentiatebetween food defenseand food safety.
  6. Identifythe causes of contamination in the food supplydueto biological, chemical, and physical hazards.
  7. Identifythe skills necessaryto contributeto a food industry’s organization efforts in fooddefense.
  8. Select theskills requiredfor an organization’s hiring process.
  9. Review an organization’s employeetrainingprograms on the topic of fooddefense.
  10. Explain an organization’s policies andproceduresfor food safetyand defense.
  11. Use assessment tools to prepare the appropriate responses and plans to reduce the vulnerabilities and risks to an organization.
  12. Prepare avulnerabilityassessment, and choosetheappropriate measures to lessenan identified risk.
  13. Usethe assessment tools the Food and Drug Administration (FDA)hasprovided forthefoodindustryto develop and implement afood defenseplan.
  14. Give examples of workplaceviolencescenarios,and provide types of techniques to properlyhandle workplaceviolence.
  15. Demonstrate howto develop a food defense planusingavulnerabilityassessment tool,and develop a food defense team.
  16. Explain an organization’s process to identifythreats, implement recallstrategies, complywithgovernment securityinspections,andprepare foremergencies/crisis.
  17. Identify various threats that could affect an organization’s process to manufacture food.
  18. Describe emergencyevacuation measures used in the event of athreat.
  19. Differentiate between atraceabilityandrecallprogram, and identifythe best program to useif an intentional contamination event occurred.
  20. Describea crisis management program, andcreatea crisis scenario that canbe tested at a manufacturing facility.
  21. DiscusstherequirementsoftheBioterrorismAct,Customs-TradePartnership AgainstTerrorism(C-TPAT),FDAsecurity guidelines,and theFoodSafety Modernization Act (FSMA).

Evaluation Criteria/Policies:

Students must demonstrate proficiency on all CCPOs at a minimal 75 percent level to successfully complete the course. The grade will be determined using the DTCC grading system:

92 – 100 / = / A
83 – 91 / = / B
75 – 82 / = / C
0 – 74 / = / F

Students should refer to the Student Handbook ( for information on the Academic Standing Policy, the Academic Integrity Policy, Student Rights and Responsibilities, and other policies relevant to their academic progress.

Core Curriculum Competencies (CCCs are the competencies every graduate will develop):

  1. Apply clear and effective communication skills.
  2. Use critical thinking to solve problems.
  3. Collaborate to achieve a common goal.
  4. Demonstrate professional and ethical conduct.
  5. Use information literacy for effective vocational and/or academic research.
  6. Apply quantitative reasoning and/or scientific inquiry to solve practical problems.

Program Graduate Competencies(PGCs are the competencies every graduate will develop specific to his or her major):

  1. Applyknowledge of the theories and principles ofbiology, chemistryandfood microbiology.
  2. Analyze food samples bycommon and quantitative and qualitative techniques.
  3. Identifyemergingtechnologies and ingredient innovations that have the potential to transform product and process development.
  4. Analyze market trendsassociated with the development of foods to maintain and

improve health.

  1. Applyknowledge of food processingto improve the quality, efficiency, and sustainabilityof processingand packaging efforts.
  2. Applyknowledge of best practices,risk analysis, traceability, andanalytical tools in the areas of microbial andchemical food safetyand defense.
  3. Applyknowledge of public policy, food laws, andregulations that have national andinternational implications for the food industry, research,and consumer food safety.
  4. Demonstrate professional behavior and communication skills.

Disabilities Support Statement

The College is committed to providing reasonable accommodations for students with disabilities. You are encouraged to schedule an appointment with your campus Disabilities Support Counselor if you feel that you may need an accommodation based on the impact of a disability. A listing of campus Disabilities Support Counselors and contact information can be found at go.dtcc.edu/DisabilityServices or visit the campus Advising Center.