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Overview

Sanitation Standard Operating Procedures in Food Safety ControlFS 351-601  |  INTERNET  |  SPRG 2013

  • Class Number: 4820  |  
  • Credit Hours: 3.00

Course Description:

This course is one of a series of six courses that are part of North Carolina State University's Food Safety Certification program. "Sanitation Standard Operating Procedures (SSOP's) in Food Safety Control" addresses current federal regulatory requirements for seafood, meat, and poultry processing operations. The course also addresses the international dimensions of sanitary standards in import/export of food. The course is designed to provide the student with the background necessary to develop, implement and maintain a sanitation plan based on sanitation standard operating procedures (SSOP's).

Clint Stevenson
 


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