Hazard Analysis and Critical Control Points (HACCP)

FDSCTE 4410

Teaches the basics of HACCP. Upon completion of the course, students will understand the relationship of GMPs (Good Manufacturing Practices), SSOPs (Sanitation Standard Operating Procedures), pre-HACCP steps and the Seven Principles of HACCP. The students will select a food processing operation and develop a HACCP plan.
Prereq: 2400.

Unit(s): 
2.0
Semesters Offered: 
Spring 2018
Course Level: 
Undergraduate
Sample Syllabus: 
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus
KMData Course ID: 
62950