Preventing Food Hazards Using HACCP and FDA FSPs
Learning objectives
Identify the three types of food product hazards
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, foodborne illnesses, and an introduction to food safety systems, including Hazard Analysis and Critical Control Points (HACCP) and FDA food safety plans (FSPs).
English, Spanish
Mobile Ready
25 min
Course Outline
Course Outline
Food Safety Hazards
Food Safety Systems to Prevent Hazards
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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Priced from:
$550/mo.
Monthly or Annual
Features
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Course Reviews
Reviews
98% would recommend
This Solution is provided by:
ESSG
