HACCP (Hazard Analysis and Critical Control Points) is a food safety management system that helps ensure that food is prepared and handled in a safe and hygienic manner. HACCP training involves educating food industry workers on the principles and practices of HACCP and how to implement them in their workplace. This may include understanding how to identify and assess food safety hazards, implementing preventive controls to address those hazards, and establishing procedures for monitoring and verifying that the controls are effective. HACCP training is often required for food industry workers as a way to protect public health and prevent foodborne illness.
