Ecampus Schedule of Classes - All Terms

College of Agricultural Sciences

FST 350 – Food Safety Management: a Practical Guide (3)

Focuses on holistic food safety management for preparation in working in the food processing and food service industries. Introduces microbiological, chemical, and physical hazards related to food production and mitigation strategies for their control. Introduces management strategies and tools to support the implementation and ongoing management of these programs. Discusses importance and strategies for fostering a food safety culture. This course may be subject to Enforced Prerequisites that restrict registration into the course. Check the offerings below for more information.

For more information, contact OSU Ecampus at 800-667-1465 (option 1) or

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TermCRNSecCrP/NInstructorTypeStatusCapAvailWL CapWL Avail
W22399494003Waite-Cusic, J.Online Inactive-Not Offered404000
Registration Restrictions
Recommended: Microbiology and statistical background
Syllabus: Available in Canvas to students enrolled in this course. Or contact instructor to request syllabus.
Find textbooks for FST 350 at the OSU Beaver Store (current term only). For questions related to course materials, contact the OSU Beaver Store.

= Signifies the course as a Baccalaureate Core Course.
= Signifies that fees may apply to the course.
+ = Include restriction.
- = Exclude restriction.
* = Prereq may be taken prior to or simultaneously with this course.