FDSCTE 4410: Hazard Analysis and Critical Control Points (HACCP)
Ohio State University
Teaches the basics of HACCP. Upon completion of the course, students will understand the relationship of GMPs (Good Manufacturing Practices), SSOPs (Sanitation Standard Operating Procedures), pre-HACCP steps and the Seven Principles of HACCP. The students will select a food processing operation and develop a HACCP plan. Prereq: 2400, or permission of instructor.
Average GPA: 3.99
Grade distribution records: 150 students across 6 terms.
Grade distribution
| Grade | Students | Percent |
|---|---|---|
| A | 148 | 98.7% |
| B+ | 1 | 0.7% |
| B- | 1 | 0.7% |
Based on 150 student grade records across 6 terms.