Course Description
This course teaches students how to develop and implement food safety management systems. It begins with the Hazard Analysis and Critical Control Points (HACCP) system and then teaches the Hazard Analysis and Risk-Based Preventive Controls (HARPC) system. Students will learn the step-by-step process for developing and implementing food safety plans to ensure food products are safe and wholesome. Students will apply theoretical knowledge as they engage with case studies through interactive videos and virtual reality tours as they practice developing and auditing food safety plans.
DE Program
Food Safety and Quality Management Certificate
Type
Dual Level Course
Spring 2025
Instructors
Meeting Patterns
Classes Start:
January 6, 2025
Classes End:
April 22, 2025
Distance Education:
Yes
Class Days:
W
Class Start Time:
1:55pm
Class End Time:
2:45pm
Class Type:
Lecture
Credits:
3.00
Restrictions:
Prerequisite: FS 250