HACCP... Hazard Analysis and Critical Control Points in the Food Industry

This safety video program on HACCP... Hazard Analysis and Critical Control Points in the Food Industry discusses the most widely used, international food safety program which ensures that the food reaching consumers is safe enough to eat.

Millions of people get sick from foodborne illnesses every year, and thousands of them die.  Hazardous materials contaminating the food supply can also cost companies tens of millions of dollars and do untold damage to their reputations as well.

Areas covered in the safety video program include:

• history, background, and prerequisites on HACCP,
• developing a HACCP plan,
• hazards, Critical Control Points (CCP’s) and limits,
• monitoring,
• corrective actions,
• verification and recordkeeping, and more.

The safety video program comes with a quiz, a scheduling and attendance form, a training certificate, and an employee training log.

Associated Regulations:

• CFR 21 Part 120 - Hazard Analysis Critical Control Point (HACCP)

This safety video program is produced by The MARCOM Group, Ltd.