Global Campus Home Course Search Search Results Principles of HACCP and HARPC
Class Dates
01/16/2024 to 05/03/2024
Units
3.0
Delivered By
Online Asynchronous
Instructor(s)
Elizabeth Boyle
(lboyle@ksu.edu)
Meeting Times
Meets by Appt
Meeting Location
Distance Education

Principles of HACCP and HARPC

FDSCI 690 - Class Number: 13672

Natural and Physical Sciences

Description:

A comprehensive study of the Hazard Analysis and Critical Control Point (HACCP) System and the Hazard Analysis Risk Based Preventive Controls (HARPC) and their application in the meat and food industries. Students will meet the training requirements under USDA HACCP and the FDA Food Safety Modernization Act (FSMA) for food safety.

  • Global Campus: This class is for distance education students and is not open to on-campus students.

Permissions:

  • Instructor Elizabeth Boyle's permission is required after 01/23/2024.

Student Requirements:

  • Internet access

Prerequisites:

  • Recommended prerequisite: BIOL 198 and CHM 110.
  • Prerequisite: Junior Standing.

Enrollment Restrictions:

  • Not open to on-campus students.

Enrollment Dates
10/23/2023 to 01/16/2024
Enrollment Limit
25

Credit/Tuition Options

Credit Option Hours

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.