HACCP…Hazard Analysis and Critical Control Points in the Food Industry
This online HACCP…Hazard Analysis and Critical Control Points in the Food Industry discusses the most widely used, international food safety program…the “Hazard Analysis and Critical Control Points” system, which ensures that the food reaching consumers is safe enough to eat. Millions of people get sick from foodborne illnesses every year, and thousands of them die. Hazardous materials contaminating the food supply can also cost companies tens of millions of dollars and do untold damage to their reputations as well. Areas covered in the course include the historical background and prerequisites on HACCP, developing a HACCP plan, hazards, Critical Control Points (CCP’s) and limits, monitoring, corrective actions, verification and recordkeeping, and more. Using a powerful combination of audio, full-motion video, text, and colorful graphics, this course provides the most cost-effective safety and regulatory compliance training available today. The course is divided into a number of logical sections so information is easily understood... and retained.
Topics CoveredThis online HACCP…Hazard Analysis and Critical Control Points in the Food Industry course covers the following topics:
- History, Background and Prerequisites
- Developing a HACCP Plan
- Principles 1-3... Hazards, CCP's and Limits
- Principles 4-7... Monitoring, Corrective Actions, Verification and Recordkeeping
This course takes approximately 30 minutes to complete
A passing grade of 80% or higher required. Up to 3 attempts are provided.
A certificate will be provided upon the successful completion of this course