HACCP: Hazard Analysis And Critical Control Points In The Food Industry

Millions of people get sick from foodborne illnesses every year. This video training explores best practices for improving food safety at all phases of food processing.

This training explores the most widely used food safety program, Hazard Analysis and Critical Control Points in The Food Industry (HACCP). This training shows examples of the three types of food safety hazards that HACCP controls. Viewers learn how their safety choices effect all workers.

Food safety is an important issue in all stages of the food processing industry. Use this video to educate employees about food safety.

   This course is in the Video On Demand format, to read about Video On Demand features click here.

All Food Industry Employees

• Introduction
• History, Background And Prerequisites
• Developing A HACCP Plan
• Hazards, CCP's And Limits
• Monitoring, Corrective Actions, Verification And Recordkeeping
• Conclusion

• Good Manufacturing Practices In The Food Industry Part I
• Good Manufacturing Practices In The Food Industry Part II
• Food Handling Safety