2026-2027 Undergraduate Catalog 
    
    May 06, 2026  
2026-2027 Undergraduate Catalog
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AFF 1015 - Meat Processing Sanitation and HACCP


2 cr
Graded Only

This course covers safe and sanitary practices in meat processing environments. Students learn about microbial hazards, effective sanitation methods, and the principles of HACCP (Hazard Analysis and Critical Control Point), a systematic approach to food safety required in all USDA-inspected meat processing plants. This course highlights the crucial role of sanitation in protecting public health and maintaining product quality, and prepares students to sit for the HACCP exam.

Lecture/Lab: 2 hours of lecture
Typically offered: Fall



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