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.

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

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

Typically Offered
Fall


View course scheduling information for Summer 2017, if available.

View course scheduling information for Fall 2017, if available.




Print-Friendly Page.Print-Friendly Page
Add to Portfolio.
Close Window