Food Safety and Regulation.

Catalog description

Students gain knowledge of food microbiology and standard industry techniques of inspection and control. Topics may include food pathogens, origins of foodborne illness, good manufacturing practices and standard operating procedures, Hazard Analysis and Critical Control Point (HACCP) principles, specifically related to meat and poultry, food safety regulations, and regulatory agencies. Prerequisite: ANSC 1319 with a C or better.