ASCI 415 - HACCP for Meat and Poultry Operations

Institution:

California Polytechnic State University-San Luis Obispo

Subject:

Description:

Using Hazard Analysis and Critical Control Point (HACCP) principles to develop regulatory inspection plans for meat and poultry operations; development and use of prerequisite programs; microbiological and process overviews. 3 lectures. Prerequisite: ASCI 384 or PM/ASCI 330 or consent of instructor.

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.calpoly.edu

Phone Number:

(805) 756-1111

Regional Accreditation:

Western Association of Schools and Colleges

Calendar System:

Quarter

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