HACCP Hazard Analysis and Critical Control Points in the Food Industry

This course presents fundamental information for employees regarding the Hazard Analysis and Critical Control Points (HACCP) system in the food industry. Upon completing the course, employees should:
– Understand that foodborne illnesses are serious health problems that affect millions of people every year.
– Recognize that food safety is an important issue in all stages of the food processing industry.
– Know what the “Hazard Analysis and Critical Control Points” (HACCP) system is and how it helps to assure that the food that reaches consumers is safe enough to eat.