ANSC 245: Hazard Analysis and Critical Control Points (HACCP)

Class Program
Credits 2
This class is taught in collaboration with North Dakota State University at the NDSU meat processing lab. Students will become familiar with hazard analysis, critical control point, and food safety plans, including good manufacturing practices and standard operating procedures for safe food production. Corequisites: ANSC 241, ANSC 243, and ANSC 244.