FSCI 5300 - Food Regulations and HACCP

Description
A survey of the current and historical food laws and regulations governing meat and food production within the U.S. Emphasis will be placed on organization and availability of these regulations that impact the industry. Additionally, this course will cover food safety programs and provide the opportunity for Hazard Analysis and Critical Control Points (HACCP) certification. Course meets concurrently with FSCI 4300 but requires additional assignments/presentations by graduate students.
Credits
3
Recent Professors
Open Seat Checker
Schedule Planner
Recent Semesters
Fall 2019, Fall 2017
Offered
TuTh
Avg. Class Size
10
Avg. Sections
1