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HACCP FDA Compliance Training & Certification

The HACCP FDA Compliance Training is accredited by the International HACCP Alliance. This course presents the application of Hazard Analysis and Critical Control Points , a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility, consistent with the FDA's desire to implement voluntary food safety programs.

 

The HACCP FDA Compliance Training & Certification program is accredited by the International HACCP Alliance. This course presents the application of Hazard Analysis and Critical Control Points, a risk prevention management methodology that applies appropriate science and technology to plan, control, and document safe food processes in a food facility, consistent with the FDA's desire to implement voluntary food safety programs. HACCP is an approach to food safety from a biological, chemical, and hazards in production perspective and designs measurements to reduce risks to a safe level. The focus is prevention of hazards rather than finished product inspection. The system can be used at all stages of a food chain, from food production and preparation processes including packaging, distribution, etc. The Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA) say that their mandatory HACCP programs for juice and meat are an effective approach to food safety and protecting public health. Meat systems are regulated by the USDA, while seafood and juice are regulated by the FDA. The use of HACCP is currently voluntary in other food industries.

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