Applying HACCP

Fortify food safety programs by developing a HACCP system that focuses on preventing issues before they occur. Building on elements from courses such as “GMPs and YOU,” this course introduces the concepts, components, knowledge, and strategies required to apply HACCP in the food processing industry. You will identify food safety hazards and prevention strategies, determine critical control points and limits, and examine the importance of prerequisite programs. The course also clarifies the roles and responsibilities involved in creating and maintaining a HACCP system. Progress from preparing your plan to building it, implementing it, and supporting its continued maintenance. By connecting established food safety knowledge with practical HACCP planning, you will be equipped to develop and implement a structured system that addresses potential food safety issues proactively and supports confident application in food processing operations.