FSY 205 - Principles of HACCP

Institution:

Delaware Technical Community College

Subject:

Description:

In this course, students learn the Hazard Analysis Critical Control Points Systems (HACCP) in order to apply the seven principles within a food manufacturing industry. Prerequisite programs, designing flow charts, identifying food safety hazards, establishing critical control points, monitoring procedures, verification, and record-keeping procedures within a food manufacturing industry are emphasized. This course prepares students for an International HACCP Alliance certification. Prerequisite: FSY 110

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Multiple

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.dtcc.edu

Phone Number:

(302) 739-3737

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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