Hazard analysis and critical control points, or HACCP is a systematic preventive approach to food safety and allergenic, physical, chemical, and biological hazards in production processes that can cause the finished product to be unsafe, and designs measurements to reduce these risks to a safe level.
HACCP is referred as the prevention of hazards rather than finished product inspection. The HACCP system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc.
This course is intended to provide participants with skills and knowledge on the requirements of HACCP, HACCP based food safety programs and related activities. Additionally it is intended to provide participants with the information needed to conduct a review of a current HACCP plan, and the situations which would cause a HACCP plan to be reviewed.