AS 350 - Meat Product Safety and HACCP

Institution:

South Dakota State University

Subject:

Description:

Study of meat-borne pathogens and methods of control. Science and practical aspects of food safety in meat production.?Seven principles of HACCP will be investigated and each student will receive HACCP Certification from the International HACCP Alliance. Credits: 3

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.sdstate.edu/

Phone Number:

(800) 952-3541

Regional Accreditation:

North Central Association of Colleges and Schools

Calendar System:

Semester

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