Principles of HACCP and HARPC
2017-2018 Graduate Catalog

FDSCI 690 - Principles of HACCP and HARPC

Credits: 3

A comprehensive study of the Hazard Analysis and Critical Control Point (HACCP) System and the Hazard Analysis Risk Based Preventive Controls (HARPC) and thier application in the meat and food industries. Students will meet the training requirements under USDA HACCP and the FDA Food Safety Modernization Act (FSMA) for food safety.

Three hours lecture and group activities per week.
*Great Plains IDEA course

Prerequisite: Junior Standing.
Recommended Prerequisite: BIOL 198 and CHM 110.

Typically Offered

View the Spring 2018 Course Schedule

View the Fall 2017 Course Schedule

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