ASCI 411: HACCP and Food Safety Systems for the Food Industry
Prereqs: An understanding of food production and processing operations. Recommended: ASCI 310, 410, and FDST 205; or NUTR 343.
Principles, implementation, sanitation, and standard operating procedures that function to support the Hazard Analysis and Critical Control Point (HACCP) System. Food safety hazards and their relationship to food borne illness in the meat and food industry.
|Course Format:||Lecture 2, Recitation 1|