Dec 06, 2025  
2025-2026 Graduate Catalog 
    
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2025-2026 Graduate Catalog
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FDSCI 690 - Principles of HACCP and Preventive Controls for Human Food

Credits 3

A comprehensive study of the Hazard Analysis and Critical Control Point (HACCP) System and Preventive Controls for Human Food 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 for human foods. The class is offered in person in the fall and online fall/spring. 

Note
Three hours lecture and group activities per week. *Great Plains IDEA course

Repeat for Credit
N

Requisites
Prerequisite: Junior Standing. Recommended Prerequisite: BIOL 198 and CHM 110.

Typically Offered
Fall

K-State 8
Natural and Physical Sciences


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