HACCP is a food safety management system in which analysis and control of biological, chemical, and physical hazards from raw material production, procurement, handling, manufacturing, distribution and consumption of the finished product.
HACCP is the prevention of hazards in the food chain rather than finished product inspection. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) say that their mandatory HACCP programs for juice and meat are an effective approach to food safety and protecting public health. Meat HACCP systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food industries.
The HACCP course will help you develop a written, proactive, approach to food-safe processes to prevent the potential of foodborne illness outbreaks and other serious food-related illnesses as a result of improper food handling and procedures.