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. or ANSC 326/FSTC 326, or approval of instructor. Cross Listing: FSTC 457/ANSC 457 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. or ANSC 326/FSTC 326, or approval of instructor. Cross Listing: FSTC 457/ANSC 457 Credits 3. 3 Lecture Hours.
