Hazard Analysis and Critical Control Points (HACCP) (PowerPoint)
This resource is a presentation on Hazard Analysis and Critical Control Points (HACCP), a food production process control system. It explains what HACCP is, why it is important, its history, the difference between foodborne infection and intoxication, and details the seven principles of HACCP.
At a glance
- Learning objectives
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- Identify product and ingredient hazard analysis
- Introduce the seven principles of HACCP