Earn your HACCP (Hazard Analysis and Critical Control Points) Certification and HSED and you will be guaranteed 5 credits toward a degree in the Laboratory Science Technician program at Southwest Tech!
Manufacturing Practices for Food Industry
10-513-188 • 1 Credits
This course focuses on the Good Manufacturing Practices (GMP’s) as they are defined in Part 110 of Title 21 of the Code of Federal Regulation for the food industry. You will be introduced to each GMP requirements and explore ways food manufacturers can establish process and product control to meet the intent of each GMP. You will also discuss the consequences of failing to meet and maintain compliance with the GMP’s.
Fundamentals of Chemistry
10-806-109 • 2 Credits
Students convert measurements, design tables and graphs, create models, and use the scientific method. Students interpret a model of the atom and use the periodic table. They distinguish physical, chemical, and nuclear changes and identify properties of common compounds. They analyze chemical equations. Students relate technical applications to common chemical reactions. Students describe basic biomolecules.
10-513-184 • 2 Credits
This course provides an introduction to HACCP (Hazard Analysis and Critical Control Points) for food processors. The relationship between food safety and HACCP will be discussed in the food manufacturing setting. The principles of HACCP will be explored. HACCP plans, implementation and plan maintenance will be developed in order to prevent foodborne illness. Upon successful completion of the course, students will receive a certificate of completion. Prerequisite: Manufacturing Practices for Food Industry (10-513-183) OR Manufacturing Practices for Food Industry (10-513-188)
Courses include Reasoning through Language Arts, Mathematical Reasoning, Social Studies, Science, Health, Civics, and Employability Skills.