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FSC 442

Hazard Analysis Critical Control Point Training and Certification

Michigan State University 1 credit Food Science

Course Description

Design and implementation of Hazard Analysis Critical Control Point (HACCP) programs for the food industry. Offered second half of semester. Prerequisite: (FSC 325) and (MGI 301 or concurrently).

Code
FSC 442
Credits
1
Subject
Food Science

Programs That Include This Course

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