FSCI 5300

Food Regulations and HACCP

*5300 Food Regulations and HACCP (3-0). A survey of the current and historical food laws and regulations governing meat and food production within the U.S. Emphasis will be placed on organization and availability of these regulations that impact the industry. Additionally, this course will cover food safety programs and provide the opportunity for Hazard Analysis and Critical Control Points (HACCP) certification. Course meets concurrently with Food Science 4300 but requires additional assignments/presentations by graduate students.

Units: 3.0