1. 6. Food Safety and HACCP 2. Introduction to HACCP • HACCP is a food safety programme • It was developed during the 1960s through a collaboration between NASA and the…

Slide 1Introduction to the Principles of HACCP EO 005.01 Slide 2 References Food Safety Enhancement Program Manual Canadian Food Inspection Agency (CFIA) HACCP; Jul 2010…

QUALITY & FOOD SAFETY FOOD PACKAGING PRODUCT QUALITY & FOOD SAFETY FOOD PACKAGING PRODUCT Quality & Food Safety â Food Packaging Product Learning Objectives:…

MASTERING THE IMPLEMENTATION AND MANAGEMENT OF A FOOD SAFETY MANAGEMENT SYSTEM (SMS) BASED ON ISO 22000 SUMMARY This five-day intensive course enables the participants to…

1. Textbook 12 – HACCP 1 12 – Background Material 12 Textbook: Hazard Analysis and Critical Control Points (HACCP) 12.1 Introduction 12.1.1 What is HACCP The concept…

MULTIPLE CHOICE 1. Most disease-causing bacteria grow between the temperatures of ______. a. 32°F and 65°F b. 41°F and 140°F c. 70°F and 135°F d. 100°F and 155°F…

1. HACCP 2. HACCPHazard Analysis Critical Control PointHACCP is a method of ensuring food safety byexamining every step in a food operation,identifying the steps that are…

1. HACCP 2. HACCP is a method of ensuring food safety by examining every step in a food operation, identifying the steps that are critical to food safety…

Chap 1 - Introduction to Course and HACCP Chapter 1: Introduction to Course and HACCP 1 Continued Objective: In this module, you will learn the: • Objective of the course,…

Slide 1Blueprint for Developing a School Food Safety Program Slide 2 Course Objective Develop a written food safety plan for each school food preparation and service site…