Preventing Food Hazards Using HACCP and FDA FSPs Overview
Learning objectives
Recall key concepts about food safety systems
Course overview
This course familiarizes employees of food manufacturing facilities with food safety hazards and systems for identifying and controlling hazards. The course covers food safety hazards and an introduction to food safety systems, including Hazard Analysis and Critical Control Points (HACCP) and FDA food safety plans (FSPs).
Course Outline
Course Outline
Preventing Food Hazards Using HACCP and FDA FSPs Overview
Regulations
Regulations
21 CFR 117 Subpart C - Hazard Analysis and Risk-Based Preventive Controls - 117.126 Food Safety Plan
9 CFR Part 417 Hazard Analysis and Critical Control Point (HACCP) Systems
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Course Reviews
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