CFS 420 — Food Safety and Quality 3 Credits. 3 Lecture Hours. 0 Lab Hour

A course on food production practices that assure quality and safety. Topics include: sanitation practices; control of pathogenic and spoilage microorganisms in food; and prevention, control, and mitigation of threats to the quality and safety of the food system. Prerequisites: BIO 310 (minimum grade C) View Sections

Prerequisites: BIO 310