FDSCI 690 - Principles of HACCP

Credits: (2)

A comprehensive study of the Hazard Analysis and Critical Control Point System and its application in the food industry.

Note
Two hours lecture a week.

Requisites
Prerequisite: Junior Standing.

Recommended prerequisite: BIOL 198 and CHM 110.

When Offered
Fall

UGE course
No

K-State 8
Empirical and Quantitative Reasoning
Natural and Physical Sciences