Hazard Analysis Critical Control Point (HACCP) For Meat Processors Course

Type: Post Secondary
Credits: 2.00
Subject: Culinary Arts

Explore the Hazard Analysis Critical Control Point (HACCP) process as it relates to professional butchering operations. Understand these requirements and how the HACCP process is used in commercial meat processing operations.

Availability & Registration

We offer the following class sections for this course (10-316-134). View more class specific details and registration information by selecting a class number.

Section	Status	Start/End Date	Register By	Instruction Mode	Campus	Meeting Information	Cost
#01 Spring	Open	Jan 26 – May 22	Jan 31	Online Required Due Dates	Online	Jan 26 – May 22 - Online Travis Teska	$337.58

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