Topics covered include types and sources of food hazards and factors affecting safety of food products. Special emphasis will be given to the development, implementation, and maintenance of the HACCP program. The concepts of the SQF and BRC programs and their certification procedures are also discussed.
This course has the components of a food safety management training program needed to ensure the safety of all food processing environments with a focus on the principles of Prerequisite program and HACCP. This course covers biological, chemical and physical hazards found in food processing systems, and outlines best practices for identification, prevention and control.
