Course HACCP
HACCP
HACCP is a systematic food-safety approach for identifying, evaluating and controlling biological, chemical and physical hazards throughout food operations. The course introduces hazard analysis, critical control points, critical limits, monitoring, corrective actions, verification and record keeping so participants can understand how a practical HACCP plan is built and maintained.
Duration1 days
Course outcomes
What you’ll learn
- Identify significant biological, chemical and physical food-safety hazards.
- Understand the seven HACCP principles and the role of critical control points.
- Apply monitoring, corrective-action, verification and record-keeping concepts.