HACCP in the Food Industry

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. This 20 minute course discusses the Hazard Analysis and Critical Control Points (HACCP) system, which helps ensure that the food reaching consumers is safe enough to eat.

Topics covered include:

• History, background and prerequisites
• Developing a HACCP Plan
• Hazards, critical control points (CCP’s) and limits
• Monitoring, corrective actions, verification and recordkeeping