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Intro to HACCP & Food Safety w Janna – Online or Live at College of Southern Idaho

The Hazard Analysis and Critical Control Points (HACCP) system is a logical, scientific approach to controlling hazards in food production and is a preventive system assuring the safe production of food products. The principle of HACCP can be applied to production, meat slaughter and processing, shipping and distribution, foodservice and home preparation.

Successful completion of this course will result in an Introduction to HACCP Certificate with the International HACCP Alliance seal of approval.