FPTC 255 Quality Control and Prerequisite Programs
HACCP (Hazard Analysis Critical Control Point) is a standard in all food plants. The HACCP program is not a stand-alone program but must have strong prerequisite programs to support it. In this course students will learn about several common prerequisite programs and how to create and audit them.
FPTC 255Quality Control and Prerequisite Programs
Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.
I. General Information
II. Course Specification
Course Type
{D7A8FC71-978F-4003-9933-512C476323B2}
Credit Hours Narrative
4 Credits
Semester Contact Hours Lecture
60
Semester Contact Hours Lab
0
III. Catalog Course Description
HACCP (Hazard Analysis Critical Control Point) is a standard in all food plants. The HACCP program is not a stand-alone program but must have strong prerequisite programs to support it. In this course students will learn about several common prerequisite programs and how to create and audit them.
IV. Student Learning Outcomes
Upon completion of this course, a student will be able to:
- Develop environmental and product sampling systems.
- Prepare lab samples and explain chain of custody requirements.
- Practice lab techniques in Food Processing.
- Create GMPs, and SOPs for prerequisite programs.
V. Topical Outline (Course Content)
VI. Delivery Methodologies