Food Regulations and HACCP

Catalog description

A survey of the cur - rent 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 Food Science 4300 but requires addi - tional assignments/presentations by graduate students.