Principles and practice of food safety; transmission, inactivation and control of foodborne pathogens, hazards, toxins and allergens; risk assessment, sanitation, and pest control in foods. Prereq: Micrbio 4000 (Micrbiol 509). Not open to students with credit for 536 or PubHEHS 4530 (530). Cross-listed in PubHEHS 4530.