HACCP is a management system that ensures food safety for all companies. The acronym stands for Hazard Analysis and Critical Control Points, which are points in the production process where biological, chemical or physical hazards can be controlled to prevent them from causing food contamination.
This system was developed by the USDA in response to incidents of food poisoning such as salmonella and E. coli outbreaks during the 1970s and 1980s.
Today’s emphasis on globalization has led many countries around the world to adopt HACCP systems in an effort to ensure safety standards are met when exporting products internationally.
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