A one-day course on how to establish a Hazard Analysis and Critical Control Point system and to ensure it is managed effectively to protect the food safety of the products being processed, packed, stored or handled at a facility. The course covers the basic hazards for food safety and ow to perform a hazard analysis to establish a food safety plan using the HACCP approach. This course is NOT a certified course through the International HACCP Alliance. There is a two day course that meets the Alliance requirements available soon. Please contact us for more details.