Hazard Analysis Critical Control Points (HACCP)

This food protection course on hazard analysis critical control points (HACCP) provides an overview of HACCP techniques used to maintain food safety. We go through various basic safety hazards in detail and identify food safety dangers caused by exposure to harmful chemical or biological agents, resulting in contamination. We also discuss food dangers that might be physical, allergic, nutritional or biotechnological in nature.

The course examines the application of risk analysis to food safety and its components. We examine the preliminary programmes and mandatory HACCP practices. To produce safe food products, the HACCP system must be built on a solid foundation of necessary programmes. The goal of HACCP programmes is to achieve food safety and we lay out their seven basic principles. The course explores proper food protection tactics and shows you how to form a HACCP team.

We go through the implementation and maintenance of a HACCP plan as implementation requires monitoring, record-keeping and corrective action processes. This food protection course provides examples of common required programmes, strategies for conducting hazard analysis and HACCP records to help you understand how to implement a comprehensive food safety management system. This course is ideal for those interested in learning about food safety hazards or for professionals working in the food and beverage industry. Sign up to learn how to implement the important HACCP food safety management system to protect consumers from the effects of contamination.