HACCP…Hazard Analysis and Critical Control Points in the Food Industry

Course Description

MARCOM's interactive course on HACCP…Hazard Analysis and Critical Control Points in the Food Industry 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.

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. Areas covered in the course include the history background and prerequisites on HACCP, developing a HACCP plan, hazards, Critical Control Points (CCP’s) and limits, monitoring, corrective actions, verification and recordkeeping and more.

Using a powerful combination of audio, full-motion video, text and colorful graphics, this course provides the most cost-effective safety and regulatory compliance training available today. The course is divided into a number of logical sections so information is easily understood... and retained.

Course Duration

30 Minutes