FSY 205 - Principles of HACCP

Description
This course provides a basic understanding of Hazard Analysis Critical Control Points Systems (HACCP). It identifies and applies the seven principles of the HACCP system, which covers prerequisite programs, designing flow charts, identifying food safety hazards, establishing critical control points, monitoring procedures, verification, and record-keeping procedures within a food manufacturing industry. This course prepares students for an International HACCP Alliance certification. Prerequisite: FSY 110
Credits
3
Recent Professors
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Recent Semesters
Spring 2019, Fall 2018, Fall 2017
Offered
TuTh
Avg. Class Size
25
Avg. Sections
1