Principles of quality assurance as applied to the food industry. Theory and in-class workshops examine food regulations, analytical methods, statistical quality control, sanitation, and implementing and auditing the Hazard Analysis Critical Control Point (HACCP) and quality assurance systems. Weekly hours: 3 Lecture hoursNote: Offered in alternate years. Students with credit for FAMS 452 will not receive credit for FABS 452. Note(s): This course is mutually exclusive with APMC 852.3. This course cannot be taken for credit after previously taking APMC 852.3.
Principles of quality assurance as applied to the food industry. Theory and in-class workshops examine food regulations, analytical methods, statistical quality control, sanitation, and implementing and auditing the Hazard Analysis Critical Control Point (HACCP) and quality assurance systems. Weekly hours: 3 Lecture hoursNote: Offered in alternate years. Students with credit for FAMS 452 will not receive credit for FABS 452. Note(s): This course is mutually exclusive with APMC 852.3. This course cannot be taken for credit after previously taking APMC 852.3.
