Category: Certification Protocols
Type: Open to the general public
This is the primary training course for food safety and quality team professionals. Understand HACCP: Hazard analysis and critical control points, and the principles established to identify and prevent food safety risks.
- Progress through the steps to create or update a HACCP risk assessment plan
- Learn how HACCP relates to Preventive Controls Rule for Human Food requirements under FSMA
Satisfy the training requirement for Global Food Safety Initiative (GFSI) approved standards such as BRC or SQF