Detailed Course Information |
2015 Spring CEU
Apr 20, 2024 |
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| 623 110 - Haz Analysis & Crit Cntrl Pts |
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This class develops knowledge to be able to identify the critical safety issues involved in the handling, processing, packaging and sanitation control for safe food products. Students will learn about current HACCP methodology and will develop record keeping and verification skills needed for the implementation and maintenance of a HACCP plan. Case studies in poultry, dairy processing, cheese, meat, and thermal vegetable processing will be examined.
2.000 Credit hours 72.000 Lab hours Levels: Credit Programs/Classes Schedule Types: Independent Study, Lab Science, Tech, Engr, & Math Division Manufacturing Engineering Department Prerequisites: Credit Programs/Classes level 806 115 Minimum Grade of D- |
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