- Class Dates
- 01/16/2024 to 05/03/2024
- Units
- 3.0
- Delivered By
- Online Asynchronous
- Instructor(s)
-
Deanna Retzlaff
(retzlaff@ksu.edu) - Meeting Times
- Meets by Appt
- Meeting Location
- Distance Education
Applied Microbiology For Meat and Poultry Processors
FDSCI 307 - Class Number: 13630
Description:
An introduction to basic food microbiology and food safety concepts with application and integration of principles to the meat and poultry processing industry, microbiological techniques for products and environmental samples, antimicrobial intervention strategies, employee hygiene, Good Manufacturing Practices (GMPs), food plant sanitation, and introduction to Hazard Analysis Critical Control Points (HACCP) programs.
- Global Campus: This class is for distance education students and is not open to on-campus students.
Permissions:
- Instructor Deanna Retzlaff's permission is required after 01/23/2024.
- Enrollment Dates
- 10/23/2023 to 01/16/2024
- Enrollment Limit
- 25
Credit/Tuition Options
Enrollments received on or after the first day of class may be assessed a $65 special handling fee.
Courses in Kansas State University’s new tuition and fees structure charge by program type — campus-based or online — versus by individual course delivery format. Tuition and fees rates are available at k-state.edu/costs.