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Description

This course is designed to equip participants with the knowledge and practical understanding of Hazard Analysis Critical Control Point (HACCP) principles as applied in food production settings.

Learning Outcomes

  1. To provide participants with an understanding of the Hazard Analysis Critical Control Point (HACCP) component of Preventative Control Plans.
  2. To provide participants with an understanding of the preliminary steps of HACCP development.
  3. to provide participants with an understanding of the seven HACCP principles.

Credential Awarded

Certificate of Achievement

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Course Availability Notice

Thank you for your interest in this course.

At this time, there is no active section open for enrolment, and future offerings are still being finalized.

You can complete a Course Inquiry to express your interest in this course or, if you don't have an account, you can reach out to train@mi.mun.ca for more information or to explore related training options.

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