This course provides a clear understanding of the critical concepts of validation and verification, both essential for ensuring safe and compliant food production. It covers the definitions, differences, regulatory requirements, and practical steps for applying these concepts in food safety processes such as HACCP and sanitation.

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.
This course is designed to provide the tools to help trainees become important partners in the food safety system.

This set of eight 15-minute, self-paced online courses will cover the general requirements (manufacturing, processing, packing, and holding operations), Raw Materials and other Ingredients, and the Manufacturing operations.