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.
Course Level: 
Undergraduate
Unit(s): 
2.0
Sample Syllabus: 
Semesters Offered: 
Spring 2020
Current Instructors: 
Instruction Modes: 
In Person
Campuses: 
Columbus