Jan 30, 2025  
2018-2019 Undergraduate Catalog 
    
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2018-2019 Undergraduate Catalog [ARCHIVED CATALOG]

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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 (HARP) and their 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.

Requisites
Prerequisite: Junior Standing.

Recommended prerequisite: BIOL 198 and CHM 110.

Typically Offered
Fall

UGE course
No

K-State 8
Natural and Physical Sciences


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