Managing HACCP Essentials - An FDA Perspective

Name: Managing HACCP Essentials - An FDA Perspective
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Learn how the HACCP regulations ensure protection against food-borne hazards with this free online course.

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Learning Outcomes

In this free course, you will learn how to:

Identify the four main HACCP categories
Outline all the major characteristics of the four major HACCP categories
Recognize the three major routes through which humans harbor illnesses from dairy products
Recall the contributing factors leading to contamination of retail food items
Discuss the essential points of HACCP regulations concerned with the production of juices
Indicate the HACCP procedural steps required to establish a food management safety system
List the seven fundamental principles of how HACCP's method works
Explain the importance of food safety at the industrial and food production level
Indicate the key components of Dairy Grade Voluntary HACCP
State the main points on which HACCP advises inspecting retail food items
Distinguish the major hazards found in the retail food industry
Summarize the HACCP regulations regarding seafood items and products

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