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.
Credit Hours: 3
Course Format: Lecture 2, Recitation 1
Course Delivery: Web


This is the site for old bulletin data. Please head to UNL's Course Catalog for updated course and program information.