Hazard Analysis and Critical Control Points (HACCP)

15 mins read 0 words Topic 4 of 9

This topic will cover the principles of HACCP, its seven principles, and how it helps in identifying, evaluating, and controlling food safety hazards in the production process.

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Overview of Food Regulations

Food Safety Modernization Act (FSMA)

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Good Manufacturing Practices (GMP) in Food Industry

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Hazard Analysis and Critical Control Points (HACCP)

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Food Labeling Regulations

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Food Additives and GRAS Substances

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Compliance Audits and Inspections

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Recall Procedures and Crisis Management

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International Food Regulations

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