FST 4300A - Principles of Hazard Analysis Critical Control Point & Other Food Safety Management Systems Activity (1)

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 4300.
Component(s): Activity
Contact Hour(s): 1 two-hour activity.
Grading Basis: Graded Only
Repeat for Credit: May be taken only once
Course Category: Major Course