Description
Hazard Analysis Critical Control Point (HACCP) for Business. Short title: HACCP for Business
Butchers, chefs, and food manufacturing companies all need to have Hazard Analysis Critical Control Point (HACCP) plans if they are going to package goods to sell or utilizing specific cooking and storing techniques. The class will explore how to create, develop, and implement a useable HACCP plan.
Details
Grading Basis
Official
Units
2
Offering
Course
CUL ARTS 10316195
Academic Group
Associate Degree
Academic Organization
Hospitality
Typically Offered
Spring