FS 251 - Food Safety and Quality Management Systems

Credits: 3

Fundamentals of management systems for food safety and quality and introduction to legal and regulatory principles for food safety and quality. Management systems including Good Manufacturing Practices (GMP), Statistical Quality Control (SQC), Hazard Analysis Critical Control Points (HACCP), and International Standard Organization (ISO) 22000 will be discussed. The management systems monitoring and maintaining the safety and quality of the food products will be emphasized. Notes: Fall.

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