BTEC 420 - Food Safety and Quality Assurance

(3 semester hours)
Prerequisites: BTEC 200 or ENVS 340 or permission of instructor
Description: This course explores the fundamental principles of food quality assurance and quality control based on the principles of Safe Quality Foods (SQF) and Hazard Critical Control Point (HACCP) planning. The student becomes familiar with the seven HACCP principles for controlling food safety within the food processing, production, and manufacturing environments. In addition, the student is shown basic and advanced principles for safely managing quality assurance and quality control (QA/QC) within the food industry. Offered Fall semester, as needed.