ANSC 457: Hazard Analysis and Critical Control Point System

Animal Science Texas A & M University-College Station 3.0 credits

Course Description

Credits 3.
3 Lecture Hours.Hazard Analysis and Critical Control Point (HACCP) principles specifically related to meat and poultry; microbiological and process overviews; good manufacturing practices and standard operating procedures development.Prerequisite:FSTC 326/ANSC 326orANSC 326/FSTC 326, or approval of instructor.Cross Listing:FSTC 457/ANSC 457.

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