FSHN 472

spring 2005

All Classes

Sanitation in Food Processing

Credit: 2 hours.

(FSHN 372) Studies the principles of sanitation with emphasis on practical considerations as they apply to various food-processing industries; control of insects, rodents, and micro organisms; fundamentals of detergency; sanitation of water supplies; waste disposal methods; and government and public health regulations. Field trips to local food-processing plants. Prerequisite: CHEM 104 and MCB 101.

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Detail	Status		CRN	Type	Section	Time	Day	Location	Instructor