Course Description
Meat Safety and Quality Systems will expose students to the basic aspects of food safety and quality systems common to the meat processing industry. This course will cover topics such as identification, classification and control of common hazards in meat processing operations, as well as the basic safety and quality systems to control hazards. This course is designed to introduce students to practical knowledge that is directly applicable to the meat processing industry in North Carolina.
Spring 2026
Instructors
Meeting Patterns
Classes Start:
January 12, 2026
Classes End:
April 28, 2026
Location:
00339 Riddick Hall
Class Days:
T H
Class Start Time:
4:30pm
Class End Time:
5:45pm
Class Type:
Lecture
Credits:
3.00
Restrictions:
None