Hazard Analysis and Critical Control Points (HACCP)

2 units · Undergraduate

Teaches the basics of HACCP. Upon completion of the course, students will understand the relationship of GMPs (Good Manufacturing Practices), SSOPs (Sanitation Standard Operating Procedures), pre-HACCP steps and the Seven Principles of HACCP. The students will select a food processing operation and develop a HACCP plan. Prereq: 2400, or permission of instructor.