Preventing Food Hazards Using HACCP and FDA FSPs
Learning objectives
- Identify the three types of food product hazards
- Recall key concepts about food safety systems
Course overview
This course familiarizes employees of food manufacturing facilities with food safety hazards and systems for identifying and controlling hazards. The course covers food safety hazards, foodborne illnesses, and an introduction to food safety systems, including Hazard Analysis and Critical Control Points (HACCP) and FDA food safety plans (FSPs).
The individuals involved in the development and promotion of this course do not receive any compensation or financial benefits outside of their regular employment for their work on this course.
- 25 minutes
- Format: Online Interactive
- Tier: 2
- Course ID: 12029
English, Spanish, French Canadian, Chinese (Simplified), German, Brazilian Portuguese
Course Outline
- Food Safety Hazards
- Food Safety Systems to Prevent Hazards
Regulations
- 21 CFR 117 Subpart C - Hazard Analysis and Risk-Based Preventive Controls - 117.126 Food Safety Plan
- 9 CFR Part 417 Hazard Analysis and Critical Control Point (HACCP) Systems