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.
Course Level:
Undergraduate
Unit(s):
2.0
Sample Syllabus:
Current Instructors:
Instruction Modes:
In Person
Campuses:
Columbus
Program area(s):
Course Subject: