HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.

What are the 7 basic principles of HACCP?

  • Hazard analysis. As with most risk mitigation processes, the very first step of HACCP is conducting a survey to establish all of the food safety hazards in the environment. ...

  • Critical control points. ...

  • Critical control point limits. ...

  • Critical control point monitoring. ...

  • Corrective actions. ...

  • Evaluation. ...

  • Record keeping.

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1 Student - $450

2 Students - $350 per student

3 Students - $250 per student

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