2019-2020 Undergraduate Catalog 
    
    Oct 20, 2020  
2019-2020 Undergraduate Catalog [Archived Catalog]

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AS 450 - Meat Product Safety and HACCP

Credits: 3
Study of meat-borne pathogens and methods of control. Science and practical aspects of food safety in meat production. Seven principles of HACCP will be investigated and each student will receive HACCP Certification from the International HACCP Alliance. Prerequisites: AS 241  or instructor consent. Notes: Even Fall.


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