FST 1200 — Food Quality
Credit Hours: 3.00 Total Contact Hours: 4.00 Lecture Hours: 2.00 Lab Hours: 2.00
Studies the management system in which food safety is addressed through analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. Topics include, but are not limited to, HACCP and GMP.