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Course Description

Hazard Analysis Critical Control Points (HACCP) is a tool that can be useful in the prevention of food safety hazards. HACCP is an introductory course that provides a practical training program giving guidance on the implementation of HACCP principles and how they should be applied to USDA regulated food processing plants, soft drinks, fruit juices and bottled waters in a factory environment. In addition, this course will provide students with the most current rules, regulations and policies as they relate to HACCP principles and implementation.
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Section Title
Hazard Analysis Critical Control Points
Section Schedule
Date and Time TBA
Course Fee(s)
Fee non-credit $295.00
CEUs
2 CEUs
Drop Request Deadline
TBD
Transfer Request Deadline
TBD
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