Hazard Analysis Critical Control Point (HACCP) is a preventative plan which identifies hazards and documents the activities needed to control or eliminate them. HACCP is a necessary part of any Food Safety Program and required by all governmental agencies (FDA, USDA, and GA Dept. Ag.).
This class will delve into the seven principles of HACCP, explain how to create these programs, and discuss their implementation and continued management. Students who successfully complete this course will earn a HACCP Certificate from the International HACCP Alliance.