This course is for individuals who work at every level of our food and agriculture system, throughout government and the private sector. Federal, state, and local food regulatory officials are the primary audience. They should understand the risk that intentional contamination presents to food establishments, and what factors affect that risk. They should also be able to encourage food security awareness in the employees and management of food industry establishments.
After completing this course, students will have an increased awareness of the threat of intentional contamination of the U.S. food supply. In addition, students will: recognize preventive measures an establishment can take to ensure food security; recognize what the Federal government is doing to ensure the security of the U.S. food supply; and recognize how to encourage food establishments to increase their level of food security. This course will focus on prevention of, rather than reaction to, intentional contamination.