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HACCP for Food Service & Distribution - Principle 1 - Conduct a Hazard Analysis

by UL Workplace Health & Safety
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Every segment of the food industry is tasked with ensuring the conditions necessary to protect food while it is under their control are in place. Food processors, distributors and food service organizations address food safety through the adoption of principles outlined in HACCP (Hazard Analysis and Critical Control Points). This course covers the preliminary activities and the all-important first step or principle in developing a HACCP plan ? conducting a hazard analysis.

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