HACCP (Hazard Analysis and Critical Control Point) is an internationally recognized approach to food safety that is systematic and preventative and has been in use since the 1960s.
It is a science-based food safety management system designed to prevent, reduce or eliminate potential food safety hazards (biological, chemical, physical).
to ensure safety of the food. The HACCP based food safety management system consists of two key components: Prerequisite Programs and HACCP Plans.
Our HACCP series of training courses provide practical and technical information participants need to develop, implement and maintain a HACCP-based food safety management system.
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