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Nov 09, 2024
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FDSC 495 - Quality Assurance and Sanitation Practices3 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): FDSC 410 or FDSC 418 ; and FDSC 421 or FDSC 428 . Registration Restriction(s): Minimum student level – senior.
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