FST 4300 - Principles of Hazard Analysis Critical Control Point and Other Food Safety Management Systems (2)

Basic principles and application of the Hazard Analysis Critical Control Point (HACCP) system in food and beverage manufacturing. Regulatory aspects, pre-requisite programs, and preliminary steps for plan design and implementation are also covered. Other food safety management systems, including Preventive Controls for Human Food will also be introduced.

Prerequisite(s): C- or better in the following: BIO 3640, FST 3640, or MIC 201; BIO 3640L or MIC 201L; FST 3220 or FST 322; FST 3250 or FST 325; and FST 4170 or FST 417.
Corequisite(s): FST 4300A.
Component(s): Lecture
Contact Hour(s): 2 hours lecture/problem solving.
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course