MPFS 2134 — FOOD SAFETY AND SANITATION The basic characteristics of meat and meat products as they relate to

quality standards in a packing house environment. Principles of sanitation, meat plant inspection, insect control, product safety, waste disposal and management will be discussed. (Class 2, Lab 4, Cr. 4)

Part of

• Food Science Option
• Meat Processing and Food Safety Option
• Meat Processing and Food Safety Certificate

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