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 course 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.

Topics covered in the course includes:

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

Available in English and Spanish

(Producer: Marcom)