HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. Topics Covered: Introduction to HACCP Pre-Requisite Programs Hazard Identification Preliminary Steps Hazard Analysis Critical Control Points Critical Limits Monitoring Corrective Action Verification ad Validation Recordkeeping What trainees are saying about this class: "Great boots on the ground examples. Kept class interesting - lots of knowledge & real world experience” ''Very informative class. The instructor was awesome!" “The trainer has by far been the best HACCP trainer I've had & never a boring moment for me"