HACCP Training - Revision history

Admin at 10:48, 1 August 2013

2013-08-01T10:48:03Z

← Older revision		Revision as of 04:48, 1 August 2013
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	[[Category:Courses, Training]]{{Knoppen}}		[[Category:Courses, Training]]{{Knoppen}}
	[[File:HACCP Training.jpg\|thumb\|right\|HACCP Training]]		[[File:HACCP Training.jpg\|thumb\|right\|HACCP Training]]
	HACCP (Hazards Analysis and Critical Control Points) is a set of guidelines and principles that offer a systematic approach to food safety. Early food safety efforts focused on the testing of products at the end of the production cycle. However, food that was unsafe for consumers was occasionally not detected. HACCP guidelines represent an effort to identify points in the production process that are potentially dangerous and to establish recommended procedures for dealing with those points. General ~~'''~~HACCP Training~~'''~~ focuses on basic principles of food safety. Specific industries also offer HACCP training in order to educate workers in one particular area of food safety, such as packaging or distribution.		'''HACCP Training''' (Hazards Analysis and Critical Control Points) is a set of guidelines and principles that offer a systematic approach to food safety. Early food safety efforts focused on the testing of products at the end of the production cycle. However, food that was unsafe for consumers was occasionally not detected. HACCP guidelines represent an effort to identify points in the production process that are potentially dangerous and to establish recommended procedures for dealing with those points. General HACCP Training focuses on basic principles of food safety. Specific industries also offer HACCP training in order to educate workers in one particular area of food safety, such as packaging or distribution.

	To face the challenges of food safety, HACCP relies on a system of guidelines and regulations that are constantly undergoing testing and refining by researchers. The main goal of HACCP training is to prevent food safety problems from ever arising. To accomplish this goal, critical control points (CCPs) are identified. A CCP is a point in production at which a potential danger can arise. For example, the U.S. Food and Drug Administration (FDA) has identified CCPs for cooking: the minimum internal temperatures for properly cooked meats.		To face the challenges of food safety, HACCP relies on a system of guidelines and regulations that are constantly undergoing testing and refining by researchers. The main goal of HACCP training is to prevent food safety problems from ever arising. To accomplish this goal, critical control points (CCPs) are identified. A CCP is a point in production at which a potential danger can arise. For example, the U.S. Food and Drug Administration (FDA) has identified CCPs for cooking: the minimum internal temperatures for properly cooked meats.

Kodiyath at 04:40, 4 February 2013

2013-02-04T04:40:13Z

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 [[Category:Courses, Training]]{{Knoppen}}
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+[[File:HACCP Training.jpg|thumb|right|HACCP Training]]
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+HACCP (Hazards Analysis and Critical Control Points) is a set of guidelines and principles that offer a systematic approach to food safety. Early food safety efforts focused on the testing of products at the end of the production cycle. However, food that was unsafe for consumers was occasionally not detected. HACCP guidelines represent an effort to identify points in the production process that are potentially dangerous and to establish recommended procedures for dealing with those points. General '''HACCP Training''' focuses on basic principles of food safety. Specific industries also offer HACCP training in order to educate workers in one particular area of food safety, such as packaging or distribution.
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+To face the challenges of food safety, HACCP relies on a system of guidelines and regulations that are constantly undergoing testing and refining by researchers. The main goal of HACCP training is to prevent food safety problems from ever arising. To accomplish this goal, critical control points (CCPs) are identified. A CCP is a point in production at which a potential danger can arise. For example, the U.S. Food and Drug Administration (FDA) has identified CCPs for cooking: the minimum internal temperatures for properly cooked meats.
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