HACCP stands for Hazard Analysis and Critical Control Points.
It is a time–tested food–safety strategy that establishes a system of procedures to safeguard food from microbial and toxic contamination. In other words, HACCP food safety ensures the cleanliness, safety, and quality of food handled and served in restaurants and other food establishments.
This Course meets the regulatory requirement of compliance of the 2005 FDA Code and the USDA requirements for school district HACCP Plan Implementation..
FOOD SAFETY AND HYGIENE INSPECTOR ... more
HACCP INTRO ... more
HACCP for food handlers ... more
Basic Food HandlingBasic Food Handling & Hygiene for Food Training ... more