Millions of people get sick from foodborne illnesses every year, and thousands of them die. Hazardous materials contaminating the food supply can also cost companies tens of millions of dollars and do untold damage to their reputations as well.
MARCOM's "HACCP…Hazard Analysis and Critical Control Points in the Food Industry" course discusses the most widely used, international food safety program…the "Hazard Analysis and Critical Control Points" system, which ensures that the food reaching consumers is safe enough to eat.
Topics covered in the course includes:
- History, background and prerequisites
- Developing a HACCP Plan
- Hazards, critical control points (CCP's) and limits
- Monitoring, corrective actions, verification and recordkeeping
- and more
Like all MARCOM courses, "HACCP…Hazard Analysis and Critical Control Points in the Food Industry" uses a powerful combination of full-motion, high-definition video filmed in real workplace locations along with audio, text and colorful graphics to provide the most cost-effective training today.
"HACCP... Hazard Analysis and Critical Control Points in the Food Industry" is part of the General Safety Series in English.
The "HACCP...Hazard Analysis and Critical Control Points in the Food Industy" MicroLearning curriculum includes the following 3-5 minute courses:
- History, Background and Prerequisites
- Developing a HACCP Plan
- Principles #1 - #3...Hazards, CCP's and Limits
- Principles #4 - #7...Monitoring, Corrective Actions, Verification and Recordkeeping
For more information, please see 
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