— Meat Safety & Hazard Analysis & Critical Control Points

Prerequisites & course information

Course Description: Fundamentals of meat safety and Hazard Analysis Critical Control Points (HACCP). Principles, development, implementation of HACCP. Control of physical, chemical, biological hazards assuring meat/food safety via programs (Good Manufacturing Practices, Sanitation Standard Operating Procedures), hazard analysis critical control points. Regulations, focusing on HACCP implementation in meat & seafood products. Value, shortcomings of sampling, and microbial testing in meat safety assurance programs. Learning Activities: Lecture/Discussion 1 hour(s), Laboratory 3 hour(s). Grade Mode: Letter. General Education: Science & Engineering (SE). Learning Activities: Lecture/Discussion 1 hour(s), Laboratory 3 hour(s). Grade Mode: Letter. General Education: Science & Engineering (SE).