A Food Safety Management System forms the basis for regulating food safety while providing guidance necessary to design and implement adequate food safety programs.
Food safety involves the life cycle of food production including farmers, growers, manufacturers, processors, food handlers and even consumers.
The first course to be released for Food Safety Management is HACCP which is Hazard Analysis and Critical Control Points. HACCP is internationally recognized and forms the basis of all food safety standards. It is a food safety management system which identifies, evaluates and controls hazards which are significant for food safety.
* PREREQUISITES MAY APPLY
