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September 3, 2015
Ensuring food safety is critical in food processing systems. This presentation introduces the seven principles of HACCP and the role a HACCP plan plays in food safety. Additionally, the history of HACCP is discussed.
Identifying hazards is the first step to ensuring food safety. This presentation discusses methods for identifying biological, chemical and physical hazards in food processing systems. Additionally, methods for managing hazards are introduced.
The first principle of HACCP is conducting a hazard analysis. This presentation demonstrates how to conduct a hazard analysis in order to help identify critical control points.