Hazard Analysis and Public Health: A HACCP Approach

Globalisation has increased sea export forwarding, making it possible to eat food from all over the world. The product availability has made it essential that governments enforce regulations and standards, which include securing food during transit. These requirements involve preserving the edibles from the moment they are produced at the factory, during transit, when the product is in storage and when it waits on the supermarket shelf to be picked up by the customer.

Food quality professionals can ensure food and products' safety by implementing a Hazard analysis and Critical Control Points (HACCP) plan. You can begin your educational journey by grasping the HACCP principles, understanding the system's applicable regulations and determining the requirements that must be met to integrate a robust structure. We explore planning strategies, the process flow, the hazard analysis framework and the risk severity control of a product to ensure you have a solid understanding of the fundamentals of HACCP.

This food safety course helps you to thoroughly understand the significance of safety design in manufacturing. We also explain how to identify hazards, analyse risks and develop controls to guarantee the safety of the goods and your employees. We also go through the steps taken to implement a HACCP plan, using statistical techniques and system maintenance. HACCP experience on your CV will impress prospective employers and boost your chances of achieving management roles. Get ready for a promotion or start a new career path as a food safety auditor or consultant with this food safety course.