2015-2016 Undergraduate Catalog 
    
    Sep 30, 2020  
2015-2016 Undergraduate Catalog [ARCHIVED CATALOG]

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FDST 495 - Quality Assurance and Sanitation Practices

3 Credit Hours
Design and evaluation of an industrial food processing operation that produces safe and high quality food products. Introduction to hazard analysis and critical control point programs (HACCP).

(RE) Prerequisite(s): 410 or 418; and 421 or 428.
Registration Restriction(s): Minimum student level ― senior.



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