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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.

Clint Stevenson
 


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