Contaminated food poses a serious health risk to consumers, and there are countless opportunities for food to become unsafe as it moves through production, processing, distribution, and preparation. The Hazard Analysis and Critical Control Points (HACCP) food management system is a prevention-based approach to food safety that helps to reduce or eliminate contamination at every step of the food handling process.

In this self-paced course, your team will learn the history of HACCP’s creation and why it’s become the leading food safety standard. They’ll also learn the seven principles of the HACCP system and how to apply them in your organization.