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5 | Introduction

In this unit you will identify potential hazards for food safety – their classification, description, and impact -, to establish control measures in the HACCP plan that prevent, reduce or minimize them.

 

Introduction completed

We have presented as an introduction the potential hazards for food safety that will be addressed throughout this unit, so you can properly develop an effective HACCP plan.

Click on mark this lesson as done from the bottom bar, then click on next lesson to start with this unit first content: 5.1 | ‘Biological hazards’.


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