This course provides you with the necessary steps for writing and voluntarily implementing a food safety management system based on hazard analysis and critical control point (HACCP) principles. By voluntarily developing and implementing a food safety management system like the one suggested, you can take a proactive role in ensuring that the food served or sold in your establishment is safe. Rather than responding to a foodborne illness when it occurs, you can prevent it by taking active steps to eliminate, prevent, or reduce to an acceptable level food safety hazards that cause someone to be sick or injured.
If you already have an existing food safety management system, you may use the concepts in this course to upgrade the system you have in place. Whether you are developing a new food safety management system or merely upgrading the one you currently have, this book encourages operators and regulators of retail and food service to partner together to make the greatest impact on food safety.
This 6-8 hour course is self-paced course is divided into easily digestible modules. Once purchased, you may access the course for six months.
2009 / online course
To purchase the course and for a detailed course outline, click http://www.nehahaccp.org/
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