HACCP: Introduction to HACCP / General Overview

Recognized throughout the food processing industry as the most effective means for producing a safe food product, Hazard Analysis and Critical Control Point programs are rapidly moving from a  “voluntary – nice to have” status to being an absolute requirement, and in a company already operating under a HACCP plan, most 3rd party audits require this general overview training for “all employees every year”.  This course offers an overview of the 7 HACCP principles with emphasis on how it is applied in a processing plant on a day-to-day basis, affects all aspects of the business, and involves all employees.  This course is an introduction for companies not currently operating under HACCP or an effective “refresher” for all food processing plant employees, from line-level production personnel to senior management.