FDS 126 - Haccp

Institution:

Washington County Community College

Subject:

Description:

This course provides students with a systemic blueprint for applying HACCP to control biological, chemical, and physical hazards in foods. It details the developments of a comprehensive action plan for implementing HACCP and provides specific examples of how HACCP has been applied. An integrated approach utilizes standing sanitation operating procedures of primary concern to various segments of the food chain (producers, processors, and food service).

Credits:

1.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.wccc.me.edu

Phone Number:

(207) 454-1000

Regional Accreditation:

New England Association of Schools and Colleges

Calendar System:

Semester

The Course Profile information is provided and updated by third parties including the respective institutions. While the institutions are able to update their information at any time, the information is not independently validated, and no party associated with this website can accept responsibility for its accuracy.