Courses
Course Details
Overview
Introduction to HACCPFS 350-601 | INTERNET | SPRG 2013
- Class Number: 4819 |
- Credit Hours: 3.00
Course Description:
Introductory course on the Hazard Analysis and Critical Control Points System (HACCP) which is designed to decrease hazards in foods. An International HACCP Alliance approved curriculum which covers prerequisite programs. A step by step approach for developing and implementing a HACCP plan for USDA regulated food processing plants. Offered only as a world wide web course through the Office of Instructional Telecommunications.


