HACCP Fundamentals: Understanding Food Safety & Hazards

This foundational course introduces the principles of food safety and the essential framework of the Hazard Analysis and Critical Control Point (HACCP) system. Learners explore how Good Manufacturing Practices (GMPs) and Prerequisite Programs (PPs) form the backbone of effective food safety management and how the HACCP approach builds on these systems to identify, evaluate, and control hazards throughout food production. Participants will gain a clear understanding of the three major types of food safety hazards—biological, chemical, and physical—and how they relate to safe food manufacturing practices. The course emphasizes the importance of structured food safety programs and the role of management and employees in maintaining a consistent and compliant environment.