HACCP is a thought process, a Food Safety management System that recognizes the diversity within the food industry. It provides an inter-related net work in food chain which requires implementation of Food Safety Management Systems. HACCP empowers all front line food related employees.
HACCP is based on proven scientific technical information and standards which provides effective Managerial Controls and makes the whole organization committed to Food Safety.
HACCP provides “ACTIVE MANAGERIAL CONTROL” OF FOOD POISONING / BORNE DISEASE RISK FACTORS as every technical food safety issue will ultimately become a human resource issue. HACCP System provides confidence in corporate and unit level operations to owners, managers and employees.
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