FDSCI 791 - Advanced Application of HACCP Principles

Credits: 3

Evaluation of control parameters and methodology at critical control points, validating and auditing the effectiveness of critical control points, critical limits, monitoring tools, corrective action procedures, recordkeeping and verification procedures in addressing biological, chemical, and physical hazards that may be present in food products.

Note:
Three hours lecture a week.

Requisites:
Prerequisite: FDSCI 690. Recommended Prerequisite: BIOL 455.

Typically Offered
Spring, odd years

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