May 20, 2024  
2018-2019 Undergraduate Catalog 
    
2018-2019 Undergraduate Catalog [ARCHIVED CATALOG]

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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

UGE course
No

K-State 8
None


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