Course structure
Subjects / Curriculum
| S.No | Subject Code | Subject |
|---|---|---|
| 1 | FSSC042-01 | HACCP-A PRACTICAL APPROACH |
| 2 | FSSC042-02 | HACCP-PRINCIPLES AND APPLICATIONS |
| 3 | FSSC042-03 | HACCP LEGISLATION |
| 4 | FSSC042-04 | GUIDELINES FOR HACCP,GMP AND GHP FOR ASEAN FOOD SMES |
| 5 | FSSC042-05 | PRACTICAL – I |
| 6 | FSSC042-06 | PRACTICAL – II |
| 7 | FSSC042-07 | PRACTICAL – III |
| 8 | FSSC042-08 | PRACTICAL – IV |