Texas A&M University 3 credits FSTC
Hazard Analysis and Critical Control Point (HACCP) principles specifically related to meat and poultry; microbiological and process overviews; good manufacturing practices and standard operating procedures development. Prerequisite: FSTC 326/ANSC 326 or ANSC 326/FSTC 326, or approval of instructor. Cross Listing: ANSC 457/FSTC 457.
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