Food Service and Distribution - HACCP Principle 2: Determine the Control Points, PS4 eLesson
After completing a hazard analysis, the second principle in developing a HACCP plan is to evaluate the product processing steps and identify the critical control points (CCPs). These points are a critical moment, procedure or step in a process at which time control can be applied to eliminate or prevent a food safety hazard, or reduce it to an acceptable level.
- Language
- English
- Estimated Time
- 26 min
- CEUCredits
- 0.00
- Price
- $19.95 per seat Add To Cart
Authorized IACET Provider
Secured By Thawte
Better Business Bureau
PureSafety On Demand: Access Training Anytime, Anywhere
With PureSafety On Demand, you and your employees have 24/7 access to our most popular online training courses and powerful management tools — but you only pay for what you need when you need it.
Every organization’s training needs are different, so PureSafety gives you flexible delivery and pricing options to fit any environment, workflow or budget. That includes the convenience of PureSafety On Demand — a pay-as-you-go training solution that allows you to complete or manage training anywhere, anytime, from virtually any Internet-connected computer. In addition to powerful tools to streamline data entry, tracking and reporting, features include:- Comprehensive, searchable course library, including our industry-leading OSHA 10-hour and 30-hour programs, industry and CEU suites, and more
- Convenient email receipts, trainee assignment/overdue notifications and certificates of completion
- 24/7 access to training and detailed reports
- Prices start at $19.95 per employee / per assignment and volume discounts are available
- Simple payment using any major credit card or a PureSafety assigned promotional code