his course examines the assessment of risk – primarily from a food safety standpoint, as well as the management of those risks. Using HACCP, learners apply scientific principles to determine the risks that may arise, by examining the microbiological, chemical, and physical hazards that may develop. The financial results of such hazards coming to reality are also discussed.
Upon successful completion of this course the student will be able to:
Effective as of Winter 2014
FOOD 5255 is offered as a part of the following programs:
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