Principles of Food Safety Series 3: Toxins, Hazards, and Food Safety Management Systems

Master the systems and safeguards that protect food integrity from production to packaging. This course explores the biological, chemical, and physical hazards that threaten food safety within the food and beverage processing industry. Participants will examine how toxins, allergens, and physical contaminants enter the food supply-and how structured food safety management systems such as HACCP and Preventive Control Plans are used to identify, control, and prevent these risks. Emphasis is placed on hazard analysis, effective control measures, and documentation as part of everyday operations. By understanding how hazards and food safety systems work together, learners can strengthen compliance, protect consumers, and reinforce organizational credibility.