Gaziantep University

GAZİANTEP UNIVERSITY

Türkçe
DEPARTMENT OF FOOD ENGINEERING 
HOMEPAGE
Atelier - Laboratory
Food Microbiology Lab.General Chemistry Lab.Enstrümental Analiz Araştırma Laboratuvarları Sensory Analysis LaboratoryUnit Operations LaboratoryQUALİTY CONTROL AND FOOD CHEMISTRY LABORATORYBiotechnology Laboratory
Course Details
Course Title
Hazard Analysis and Critical Control Points (HACCP)
Code
FE 451
Course Info
Food safety management systems. Pre-requisite programs: Training, operational, and environmental controls. Basic principles of HACCP: Hazard and risk analysis, critical control points, monitoring system, and HACCP plan. Some examples on food processing. Integrating of HACCP with quality management systems. Legal restrictions about food safety management systems.
Credit
2
ECTS
2
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