Food safety is everyone’s concern—especially facilities that produce, manufacture, distribute, ship, or import food products. Hazard analysis and critical control point (HACCP) principles are required for many of these operations.
NEHA’s HACCP training materials were created to meet the growing demands on the food service industry to look at risk factors affecting food safety. The HACCP approach to food safety addresses the analysis and control of biological, chemical, and physical hazards through active managerial control within the retail establishment.
