HACCP

The objective of HACCP is to design systems that will prevent occurrences of potential food safety   problems. Depending on the type of food operation, inherent risks are specifically identified in the production of foods or the preparation and serving of foods, and necessary steps are determined that will control the identified risks.  The HACCP system replaces end product testing with a preventive system for producing safe food that has universal application to any type of food operation.

Target Audience: School Nutrition Employees

Key Area: Operations

Professional Learning Topic Food Safety and HACCP 2630

3 hours