Principles of HACCP and Preventive Controls for Human Food

Catalog description

A comprehensive study of the Hazard Analysis and Critical Control Point (HACCP) System and Preventive Controls for Human Food and their application in the meat and food industries. Students will meet the training requirements under USDA HACCP and the FDA Food Safety Modernization Act (FSMA) for food safety for human foods. The class is offered in person in the fall and online fall/spring.