Basic (A very basic knowledge of the topic but no professional usage).
This one-day introductory course gives participants an understanding of Hazard Analysis Critical Control Point (HACCP) principles. HACCP is well-recognized worldwide as a food safety system that helps manufacturers produce safe food.
It is a mechanism that is used to proactively control potential food safety hazards. To control food hazards, food businesses are required to adopt a proactive, preventative approach which involves identifying and controlling hazards before they compromise the safety of food. Participants taking this course will learn how to do this using HACCP.
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