Controlling food safety risks is a critical task for all food producers and processors. Extensive evidence and regulatory adoption have shown the system known as Hazard Analysis Critical Control Point (HACCP) is a fundamentally sound way to develop a food safety process. The HACCP system is based on five preliminary tasks and seven principles. This course is designed to provide the tools to help trainees become important partners in the food safety system.
This short course provides the basics behind food safety control systems to the extent that trainees will be valuable team members on the food safety team and will recognize and help ameliorate food safety hazards throughout the entire production process, from receiving of materials through to shipment of goods. This course is designed to provide the tools to help trainees become important partners in the food safety system.
Students will progress through a series of modules that address the following subject matters:
The intended audience for this course includes:
To register for this course, please visit our training portal.
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