About This Course
HACCP stands for Hazard Analysis and Critical Control Point. It is an internationally recognised food safety management system that is used to identify, evaluate and control hazards which are significant for food safety.
Rather than being a reactive system, HACCP is pro-active. The focus is on prevention of hazards rather than relying mainly on end-product testing.
Microbiological Hazards and Controls
Chemical Hazards and Controls
Allergens and Avoiding Cross-Contamination
Physical Hazards and Controls
Implementation of HACCP
The 7 Principles of Hazard Control in Practice
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