Hazard Analysis Critical Control Point (HACCP) for Business

Butchers, chefs, and food manufacturing companies all need to have Hazard Analysis Critical Control Point (HACCP) plans if they are going to package goods to sell or utilizing specific cooking and storing techniques. The class will explore how to create, develop, and implement a useable HACCP plan.

Pre-Requisites
There are no Pre-Requisites

Classes


Course: Hazard Analysis Critical Control Point (HACCP) for Business (26079)

Online
Location: Virtual Campus
Duration: 1/23/2023 - 2/28/2023

Days & Time:

Mon, Tues, Wed, Thurs, Fri, Sat, Sun: 12:00 AM - 12:01 AM

Facility:

ONLINE

Instructor:

Adam Borger

Tuition and Fees: $308.62

Out of State Tuition and Fees: $308.62

Status:Closed Seats Available:N/A

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Hazard Analysis Critical Control Point (HACCP) for Business


Catalog #10316195
Undergraduate