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Detailed Course Information

 

Fall 2017
Aug 05, 2020
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FOOD 4310 - Introduction to HACCP
This course will cover the principles related to hazard analysis and critical control points (HACCP), a food safety and self-inspection system that is widely endorsed internationally by industry, consumer and regulatory groups. HACCP examines chemical, physical and biological hazards and identifies critical control points involved in producing, manufacturing and processing food products. Prerequisite or co requisite: FOOD 4150 or consent of instructor.
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3.0 Credit hours

Agricultural & Food Sciences

Food & Human Nutritional Sci Department

Restrictions:
Must be enrolled in one of the following Colleges:     
      Faculty of Science
      Faculty of Human Ecology
      College of Medicine
      Faculty of Management
      Faculty of Agric.and Food Sci.
      Faculty of Architecture
      Faculty of Social Work
      College of Nursing
      School of Art
      Faculty of Graduate Studies
      Faculty of Music
      Faculty of Kines & Rec Mgmt
      Extended Education
      Faculty of Env, Earth, & Res
      Faculty of Health Sciences
      Faculty of Arts
Must be enrolled in one of the following Campuses:     
      Main (Fort Garry & Bannatyne)

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