WWISE



    Food Safety: Introduction to HACCP

    Contaminated food poses a serious health risk to consumers, and there are countless opportunities for food to become unsafe as it moves through production, processing, distribution, and preparation. The Hazard Analysis and Critical Control Points (HACCP) system is a prevention-based approach to food safety that helps to reduce or eliminate contamination at every step of the process. In this self-directed course, you’ll learn the history behind HACCP’s creation and why it’s become our food safety standard. Interactive elements and beautiful illustrations will guide you through the seven principles of the HACCP system and explain how to apply them at your organization.

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