HACCPThis course aims to enable students to design a HACCP plan to be implemented in food industries by following the 12 steps HACCP as defined by the Codex Alimentarius Commission. The course is appropriate for students studying food science, food technology, fishery, animal science, or those majoring in agricultural tecology. As a prerequisite for this course, students should have completed the following courses or courses equivalent to Food Microbiology and or Food Safety, Food Chemistry, Food Process Engineering.