HACCP - Making Food Products Safe

HACCP - Making Food Products Safe, Module 1

See how the seven principles of the Hazard Analysis Critical Control Point (HACCP) standard is used by processors for maintaining the safety of food products.

HACCP is recognized as the single most effective way to eliminate, reduce or control hazards in any food handling or processing operation.

Created By: Government of Alberta, Alberta Agriculture and Rural Development

HACCP - Making Food Products Safe, Module 2

Module 2 continues to show how of the seven principles of the Hazard Analysis Critical Control Point (HACCP) standard is used by processors for maintaining the safety of food products.

HACCP is recognized as the single most effective way to eliminate, reduce or control hazards in any food handling or processing operation.

Created By: Government of Alberta, Alberta Agriculture and Rural Development

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For more information about the content of this document, contact Laura Thygesen.
This information published to the web on September 13, 2010.