Principles Of Sanitation For Meat Processors
Course #10316135- Type
- Post Secondary
- Credits
- 1.00
- Subject
- Culinary Arts
Examine principles of sanitation that relate to professional butchering operations. Learners will apply these principles in the forthcoming HACCP class.
Availability & Registration
We offer the following class sections for this course (10-316-135). 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 Fall | 
Open |
Aug 25 –
Oct 27
|
Aug 30 | In-Person | Wausau Main Campus |
Aug 25 – Oct 27
Monday
08:00 AM - 10:00 AM
E110 - Culinary Lab Wausau - E Building
Travis Teska
|
View Rates |