FS 3000 - Selected Topics I

Topics covered in this course include: the microbiol- ogy of sanitation; communicable diseases associated with foods; insect and rodent control; chemistry of detergents and sanitizers; water and wastewater treatment; plant and equipment design; HACCP systems in food processing and foodservice; person- nel training and motivation. 2 hours Lecture and 3 hours Laboratory - 3 credits

3 hours of student/faculty instruction per week
1 credit