AGRI 1407 — Introduction to Food Safety
This course is designed to provide students with the required skills to handle food products. Students will learn Hazard Analysis Critical Control Point (HACCP) regulations and the seven HACCP principles. This course also exposes students to Good Manufacturing Practice (GMP) in the prevention of food contamination. Students will utilize Sanitation Standard Operating Procedures (SSOP) to provide sanitary conditions of the tools, equipment, and facility.