FS 4410
Hazard Analysis and Critical Control Points (HACCP)
Ohio State University-Marion Campus · UGRD · Fall 2026
1 section
Catalog description
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.
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001
Availability not recently verifiedClass #ohio_marion_campus-FS4410Fall 2026UGRD2 credits
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