"HACCP…Hazard Analysis and Critical Control Points in the Food Industry" course 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.
Topics covered in the course includes:
~ History, background and prerequisites
~ Developing a HACCP Plan
~ Hazards, critical control points (CCP's) and limits
~ Monitoring, corrective actions, verification and recordkeeping
~ … and more
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