HACCP Certification Consultants
Hazard Analysis and Critical Control Point (HACCP) is a process control system designed to identify and prevent microbial and other hazards in food production.
The HACCP technique does this by identifying the risks, establishing critical control points, setting critical limits, and ensuring control measures are validated, verified and monitored before implementation.
HACCP involves a system approach to identification of hazard, assessment of chances of occurrence of hazards during each phase, raw material procurement, manufacturing, distribution, usage of food products, and in defining the measures for hazard control.
HACCP auditors must understand the federal regulations that govern production of food and drugs. Certification ensures that a person is aware of such procedures and is well-versed in inspection of proper protocols to ensure safety. Certification examines the ability of an applicant to identify, evaluate and make recommendations on the steps in the production process that may be inadequate.
What HACCP Really Means
HACCP stands for Hazard Analysis and Critical Control Point, but what does that really mean? This online food safety course will give you an in depth analysis of different techniques to help you fully understand.
Simply knowing what the acronym stands for isn't going to help you very much, whether you are a business owner, manager or employee. Our HACCP Certification will give you a priceless set skills that will help you prosper as service industry employee.
What The Principles of HACCP are:-
The online HACCP food safety training course will explain and help you understand the 7 HACCP principles. By understanding these principles, you will be able to better identify, as well as prevent hazardous conditions that may arise as a result of the production of food.
Avoiding hazardous conditions is extremely important in the food industry. By understanding the 7 principles of HACCP training, you will be armed with numerous strategies to help keep your employees informed and your customers safe.
How to Implement a Food Safety Plan
The ability to stop problems before they happen is an asset that is priceless in any industry. With the threat of food-borne illness occurring in the preparation of your restaurant's food, having a set of guidelines for dealing with issues before, during and after they occur is imperative.
This food safety course will give you the necessary training to ensure that your restaurant has a plan to not only deal with problems that do occur, but also to prevent problems from happening in the first place.
HACCP Certification Consultants by State