The course outlines each stage of the HACCP food safety management system including raising awareness of food safety hazards and explaining the necessary controls needed to prevent contamination of food and food-related products. The courses enable organizations to comply with Canadian Federal and Provincial Regulations.
Hazard Analysis and Critical Control Point (HACCP) is a formal and systematic, science-based food safety system that is used for managing risks in the food industry.
By law, food businesses in Canada are required to implement a food safety management system based on HACCP principles.
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