HACCP… Hazard Analysis and Critical Control Points in the Food Industry

This Interactive course on HACCP…Hazard Analysis and Critical Control Points in the Food Industry discusses the most widely used, international food safety program…the “Hazard Analysis and Critical Control Points” system, which ensures that the food reaching consumers is safe enough to eat. Millions of people get sick from foodborne illnesses every year, and thousands of them die. Hazardous materials contaminating the food supply can also cost companies tens of millions of dollars and do untold damage to their reputations as well. Areas covered in the course include the history background and prerequisites on HACCP, developing a HACCP plan, hazards, Critical Control Points (CCP’s) and limits, monitoring, corrective actions, verification and recordkeeping and more.

To view the full-length video, click here.

Topics covered in these products include:

  • Know that foodborne illnesses are serious health problems that affect millions of people every year.
  • Recognize that food safety is an important issue in all stages of the food processing industry.
  • Use the “Hazard Analysis and Critical Control Points” (HACCP) system to assure that the food that reaches consumers is safe enough to eat.
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Associated Industries: Food Processing and Handling Environments.
Associated Topic Titles: Food Safety.


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