Hazard analysis critical control points (HACCP) is an important part of food safety management. It is a globally recognized, systematic, and science-based approach to food safety that addresses biological, chemical, and physical hazards throughout the food chain from primary production to final consumption. The HACCP approach focuses on control measures for significant hazards rather than relying only on end product inspection and testing.

In this course, we explore why a food business should only implement HACCP once it has established solid prerequisite programs of food safety management, such as good hygiene practices (GHP). Moreover, we explore how the successful application of HACCP requires the commitment and involvement of management and personnel and the knowledge and/or training in its application for the particular type of food business.

Additionally, we detail HACCP's preliminary steps and principles and compare their applications in catering and manufacturing to facilitate their implementation in your establishment. This course is designed for anyone who works in the food industry and wants to understand and implement the HACCP system in their business. Sign up to learn the fundamentals of the HACCP system, which will ensure that your business complies with the law and saves you money in the long run.