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Understanding HACCP Training

This training discusses hazard awareness and critical control points (HACCP). Designed for food processing managers, this training addresses the seven principles that allow HACCP teams to effectively identify, evaluate, and control food safety hazards. Topics covered include prerequisite programs that support the HACPP plan, the steps to create the plan, and best-practices for implementing and maintaining a HACCP plan. The material in this training is discussed in Title 21 of the Code of Federal Regulations, Part 110 (21 CFR 110).


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