HACCP: A State-of-the-Art Approach to Food Safety

/ HACCP: A State-of-the-Art Approach to Food Safety

HACCP

Description

This course imparts knowledge about precautions and exercises that need to be taken in order to reduce food safety hazards in conjunction with the HACCP (Hazard Analysis Critical Control Point) system.

Course Outline

Lesson 1: What is HACCP?

Lesson 2: Implementation and Maintenance of the HACCP Plan

Lesson 3: Seafood HACCP

Lesson 4: Consumer Stps to Safer Seafood

    There are no regulatory requirements listed for this course