10-513-184 HACCP

This course provides an introduction to HACCP (Hazard Analysis and Critical Control Points) for food processors. The relationship between food safety and HACCP will be discussed in the food manufacturing setting. The principles of HACCP will be explored.  HACCP plans, implementation and plan maintenance will be developed in order to prevent foodborne illness.  Upon successful completion of the course, students will receive a certificate of completion.
Microsoft Word 10-513-184 Course Design.docx (49 KB)
Microsoft Word 10-513-184 Course Schedule.docx (53 KB)
file 10-513-184QualityReports.zip (262 KB)

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Date:
1/6/17
Primary Material Type:
Collection
Institution:
Southwest Technical College
Funding Source:
TAACCCT Round 4
Subjects:
HACCP, food safety, pre-requisite program, food processing, dairy processing, hazard analysis, critical control points, hazards in food manufacturing, hazard mitigation in food plants, food quality

Industry / Occupation

Industry Sector:
Health Care and Social Assistance (62)
Occupation:
Healthcare Practitioners and Technical Occupations (29-0000)

Education / Instructional Information

Credit Type:
  • Credit
Credential Type:
  • Other
Educational Level of Materials:
  • 1st year Community College or equivalent
Language:
en_US
Quality of Subject Matter was assured by:
  • SME Quality Report is posted in Skills Commons
Quality of Online/Hybrid Course Design assured by:
  • Custom Quality Rubric

Copyright / Licensing

Primary License:
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.
 

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