The 21st century has brought forward various technological advancements, but even they cannot completely eradicate the existing hazards of foodborne illnesses. Diseases associated with food are a significant cause of morbidity and mortality, and this is why it is important to manage them effectively. For this very purpose, numerous regulations and standards are present across the world, such as ISO 22000, FSSC 22000, Safe Food, Better Business (SFBB), and Hazard Analysis Critical Control Point (HACCP). In this course, our discussion will be on HACCP and its implications on different food categories.

The course comprises a single module divided into six topics. The first topic overviews the procedural steps of HACCP required to establish a food safety management system. The next topic discusses four food categories that are dealt with by HACCP and the seven principles of HACCP regulation. Moving on, the next topic explains the HACCP regulations dealing with dairy products. Here, the key components of HACCP Dairy Grade A regulations are discussed, along with its critical points and implementation methods.

The fourth topic discusses the implications of HACCP related to juice production and processing. In this regard, different HACCP regulations are mentioned along with their key requirements. The fifth topic explains how HACCP regulations govern various aspects of the retail food industry, while the last topic is designated for HACCP regulations for seafood products. The course is written in a comprehensible manner and contains different illustrations.