HACCP in the Food Industry

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.

This “HACCP…Hazard Analysis and Critical Control Points in the Food Industry” course 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.

To view the full-length video, click here.

Topics covered in these products include:
  • History, background and prerequisites
  • Developing a HACCP Plan
  • Hazards, critical control points (CCP’s) and limits
  • Monitoring, corrective actions, verification and recordkeeping
  • and more.

The “HACCP…Hazard Analysis and Critical Control Points in the Food Industry” Micro Learning curriculum includes the following 3–5-minute courses:

  • History, Background and Prerequisites
  • Developing a HACCP Plan
  • Principles #1 – #3…Hazards, CCP’s and Limits
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