Dec 06, 2025  
2025-2026 Undergraduate Catalog 
    
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2025-2026 Undergraduate Catalog
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FFM 285 - Food Safety Principles in Milling and Baking

Credits: 1

This course provides a comprehensive overview of Hazard Analysis and Critical Control Points (HACCP), a systematic approach to food safety management for the milling and baking industries. Students will learn to identify potential hazards, establish critical control points, and implement monitoring procedures to ensure the safety of products. The course covers the seven principles of HACCP, risk assessment techniques, and compliance with industry regulations. By the end of the course, students will be equipped to develop, manage, and evaluate HACCP plans in food production environments.

Repeat for Credit
N

Requisites
Prerequisite or Corequisite: FFM 280

Typically Offered
Spring


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