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HACCP Certification Course and Exam

Tuesday, Jul 30, 2013 9:00a
PWC Training Facility Marietta, GA

The Hazard Analysis Critical Control Points (HACCP) program is a system used to bring risk factors in food consumption to a safe level before the final product inspection. This food safety approach identifies physical, allergenic, chemical and biological hazards in production processes that can cause the finished product to be unsafe. The HACCP program focuses on the process, approach and implementation of HACCP principles in food operation.
The Hazard Analysis Critical Control Points exam will cover
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