FDSC 495 - Quality Assurance and Sanitation Practices

3 Credit Hours

Design and evaluation of an industrial food processing operation to produce safe and high quality food products. Introduction to Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Point (HACCP) Programs.

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