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FSC 342 taught by Leslie D Bourquin (Course & Instructor) - Grade Details
(with breakdown by semester)
Course Title: Food Safety and Hazard Analysis Critical Control Point Program
Course Description: Sources of microbiological, chemical and physical hazards; minimizing microbial growth and survival; good manufacturing, cleaning and sanitation practices; Hazard Analysis Critical Control Point Programs in food processing and food service.
Fall 2022
Average Grade - 3.830
Median Grade - 4.0