AG 31 - Food Safety - HACCP
- Recent Professors
- Not yet assigned
- Recent Semesters
- No scheduled sections on record
- Class Size
- Not published
- Credits
- 3
- Transfers To
- CSU
- Description
- This course provides an introduction to food safety principles including identification of potential food safety hazards and sources of contamination. Emphasis is placed on the benefits of implementing Good Agricultural Practices (GAPs) and Good Manufacturing Processes (GMPs) into food operations, and identification of the U.S. Regulatory Agencies that enforce food safety standards. It also covers the 5 preliminary steps and 7 principles of HACCP.