ASCI 411
HACCP and Food Safety Systems for the Food Industry
University of Nebraska-Lincoln · UGRD · Fall 2026
1 section
Catalog description
Principles, implementation, sanitation, and standard operating procedures that function to support the Hazard Analysis and Critical Control Point (HACCP) System. Food safety hazards and their relationship to food borne illness in the meat and food industry.
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Current meeting, instructor, credit, and enrollment details
001
Availability not recently verifiedClass #nebraska_lincoln-ASCI411Fall 2026UGRD3 credits
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