Hazard Analysis Critical Control Points (HACCP) for Dairy Processing
Issued by
SUNY Cobleskill
In this course you will study simple HACCP plans for dairy processing. Learn how to write a HACCP plan. Discover the importance of HACCP for economic sustainability of a business.
- Type Learning
- Level Foundational
- Time Hours
- Cost Free
Earning Criteria
-
Attend and pass the assessment for this course.
Standards
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.