Ohio TechNet FST 1200 – Food Quality
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Keywords
Food Science , HACCP , Food Technology , Food Safety , Hazard analysis and critical control points
Project
Ohio TechNet
Authors
Date Submitted
2017
Material Type
Hybrid/Blended Course
Secondary Material Type
Institution
Rhodes State College
Industry Partner
Bob Evans Foods
Lakeview Farms
ProPet
Rudolph Foods
Cooper Farms
Lakeview Farms
ProPet
Rudolph Foods
Cooper Farms
License
CC BY
Funding Source
TAACCCT Round 4
Additional Public Access
https://meatsci.osu.edu/node/116
http://www.cdc.gov
http://www.fda.gov
http://www.auri.org/
https://www.youtube.com/channel/UCKe5uOUpa3N31HcOD-ZcXrg
http://edis.ifas.ufl.edu
https://nchfp.uga.edu/index.html
https://www.aibonline.org/Develop-Your-Product-Solutions/Baking-Process-Kill-Step-Calculators
http://www.cdc.gov
http://www.fda.gov
http://www.auri.org/
https://www.youtube.com/channel/UCKe5uOUpa3N31HcOD-ZcXrg
http://edis.ifas.ufl.edu
https://nchfp.uga.edu/index.html
https://www.aibonline.org/Develop-Your-Product-Solutions/Baking-Process-Kill-Step-Calculators
Abstract
This file contains resources for FST1200 Food Quality including Syllabus, PowerPoint lectures, assessments, instructional materials and course labs. This course is a 3 credit hour course intended to be completed in 16 weeks.
Industry (NAISC)
Manufacturing -- Food Manufacturing (311)
Occupation (SOC)
All Occupations (00-0000)
Instructional Program (CIP)
Basic Skills (32)
Credit Type
Credential Type
Certificate
Associate Degree
Associate Degree
Educational Level
1st year Community College or equivalent
2nd Year Community College or equivalent
2nd Year Community College or equivalent