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Dec 07, 2025
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FDSCI 791 - Advanced Application of HACCP Principles
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.
Credits: (3)
Note:
Three hours lec. a week.
Requisites:
Pr.: FDSCI 690. Recommended pr.: BIOL 455.
When Offered:
Spring, odd years
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