interactive

HACCP... Hazard Analysis and Critical Control Points in the Food Industry - Principles 1 - 3… Hazards, CCP's and Limits

Marcom

Updated Jan 26, 2025

What you'll learn

The hazards that food which is being processed and handled may be subject to.
The “Critical Control Points” (CCPs) in a food’s processing cycle.
Why “Critical Limits” should be set for each CCP.

Course Description

MARCOM's Micro-Learning course on "HACCP... Hazard Analysis
and Critical Control Points in the Food Industry: Principles 1 - 3… Hazards,
CCP's and Limits" provides employees with important information about
this topic. These targeted 3 - 5 minute video-based SCORM
"info-nuggets" focus on a single skill or topic area that employees
need to understand to work safely and include a 5 - 6 question test.