Hazard Analysis Critical Control Point (HACCP)

The Hazard Analysis Critical Control Point (HACCP) Information Center is a joint effort between the various programs doing HACCP research and education at Iowa State University. 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. This site is intended to provide resources for the development of HACCP programs in foodservice establishments:
 
Other Resources
 
online trainingHAACP In Retail Foodservice Online Training
A self-guided study course for those interested in implementing a Hazard Analysis Critical Control Point (HACCP) program for their retail foodservice operation. Prepare your organization for implementation of a food safety plan based on HACCP principles. Six months access to course for $125. Online course include modules with narrated presentations and other tools that can be used to develop your HACCP plan.
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