10-513-184 HACCP
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Keywords
HACCP , food safety , pre-requisite program , food processing , dairy processing , hazard analysis , critical control points , hazards in food manufacturing , hazard mitigation in food plants , food quality
Project
Authors
Linda Kious
Date Submitted
1/6/17
Material Type
Collection
Secondary Material Type
Institution
Southwest Technical College
Industry Partner
License
CC BY
Funding Source
TAACCCT Round 4
Additional Public Access
Abstract
This course provides an introduction to HACCP (Hazard Analysis and Critical Control Points) for food processors. The relationship between food safety and HACCP will be discussed in the food manufacturing setting. The principles of HACCP will be explored. HACCP plans, implementation and plan maintenance will be developed in order to prevent foodborne illness. Upon successful completion of the course, students will receive a certificate of completion.
Industry (NAISC)
Health Care and Social Assistance (62)
Occupation (SOC)
Healthcare Practitioners and Technical Occupations (29-0000)
Instructional Program (CIP)
Credit Type
Credential Type
Other
Educational Level
1st year Community College or equivalent