What is HACCP?

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The HACCP system, which is science based and systematic, identifies specific hazards and measures for their control to ensure the safety of food.

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Norovirus Foodborne Illness

Norovirus is the leading cause of illness and outbreaks from contaminated food in the U.S. Most of these outbreaks occur in the food service settings like restaurants.

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Differences Between HACCP and HARPC

Despite all the gains with food safety HACCP made over the past several decades, more work was needed. Following recent serious foodborne illness outbreaks, new laws were created to strengthen U.S. food safety supply and production system with HARPC.

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What is a HACCP System?

HACCP (Hazard Analysis Critical Control Point) is the internationally recognized risk-based system for managing food safety and involves identifying physical, biological and chemical hazards during food handling and preparation stage.

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Seafood HACCP Course

A major selling point of seafood is its quality – and seafood safety training is key to that quality. Likewise, the seafood industry is constantly evolving – so it is

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HACCP Certification Course

HACCP: The State-of-the-Art Approach to Food Safety Hazard Analysis Critical Control Point (HACCP) is recognized as the most efficient way to ensure the safety of food products. This course follows

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