FSQ 226 - HACCP for Food Processors (1 semester hour)

Semester Hours: 1
This course provides a review of Hazard Analysis and Critical Control Points (HACCP) food safety management systems as a systematic and science-based approach to food safety through the identification, monitoring, and corrective control of critical hazards in food production facilities. The review will include the corresponding verification and validation processes necessary to prove that a food safety management system is scientifically valid by gathering evidence to assure that safe food products will be produced once the management system is implemented.

Pre-requisites: BIO 330 - Microbiology (4 semester hours) or BIOC 200 - Industrial Microbiology (4 semester hours).

Offered: Spring, even years.