Hazard Analysis Critical Control Point (HACCP)
INTRODUCTION
Hazard Analysis Critical Control Point (HACCP) is a commonsense technique to control food safety hazards. It is a preventive system of hazard control rather than a reactive one. Food establishments can use it to ensure safer food products for consumers. It is not a zero-risk system but is designed to minimize the risk of food safety hazards. HACCP is not a standalone program but is one part of a larger system of control procedures that must be in place in order for HACCP to function effectively.
In this course you will learn
- Risks Associated with Foods
- Hazards
- Defining Retail
- Using HACCP Principles at Retail to Manage and Enhance Food Safety
- The seven principles that defined the HACCP system