About_Banner
Contact the School School Faculty School administration School calendars & publications Welcome to the School Internal Web Site for Faculty, Staff, and Students Search SVM web sites Continuing Education Opportunities for Veterinarians How to Support the School SVM Research & Service Units Veterinary Medical Teaching Hospital Information and Resources for Prospective Students Teaching Programs at the School of Veterinary Medicine Administrative and Organizational Information about the School Learn About New Developments at the School Return to the School of Veterinary Medicine Home Page

Course Information


VMD 413 (Veterinary Food Safety) (1.3) III.

Lecture--10 sessions; discussion--3 sessions. Prerequisite: second-year standing in the School of Veterinary Medicine. The food system and diseases transmitted by food. Topics include sources of contaminants, the function of processing in food safety, and the role of veterinarians in pre-harvest food safety and in food protection in general.

PHR 250 (Foodborne Infections and Intoxications) (4) III.

Lecture--4 hours. Prerequisite: Food Science and Technology 104 or Veterinary Microbiology and Immunology 127. Prevalence and characteristics of those diseases of man which are derived from food or food sources; access of disease agents to and distribution in food and food sources; exposure of man to these agents; prevention of food-borne diseases.

PHR 213 (Food Safety) (1) III.

Lecture--10 sessions. Prerequisite: graduate or advanced undergraduate standing at the University of California, Davis, with basic knowledge of microbiology. The food system and diseases transmitted by food. Topics include types and causes of foodborne diseases, sources of contaminants, the function of processing in food safety, and measures for prevention of foodborne disease. Shares lectures with VMD 413, Veterinary Food Safety, but does not include the discussions and weekly quizzes; scheduling for spring 2002 depends on when VMD 413 is assigned. Comprises 10 lectures, suggested outside readings, and one final examination. There are no established grading criteria, except that grades of D or F will have to be earned.

PHR 450 (HACCP and Risk Assessment in Pre- and Postharvest Food Safety) (3) II.

Lecture/discussion--3 hours. Prerequisite: a first year course in microbiology or food science or consent of instructor. Application of the Hazard Analysis-Critical Control Point (HACCP) system in the food industry, for regulatory agencies; and in the preharvest area of food production. Development of HACCP plans. (S/U grading only)



| Main Page | Personnel | Current Research | Recent Publications | WHO C. C. | Course Page |