Course lectures and assignments provide a strong foundation in food industry practices including quality control, quality assurance, good manufacturing practices (GMP), standard operating procedures
(SOP), pre-requisite programs, sanitation and control of contamination and related subjects. Lectures and resource materials are available through MO2 and a optional weekly discussion group offered in class or via
Skype. FSA 202 may be taken concomitantly with FSA 201.

2.0Credits