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The Training Center offers the National Restaurant Association's, ServSafe® Training.A Practical Approach to Hazard Analysis Critical Control Point (HACCP). HACCP food safety systems combine up-to-date technical information with step-by-step procedures to evaluate and monitor the flow of food from receiving to serving-through your entire establishment.

This system helps you:

Identify foods, hazards, and processes most likely to cause foodborne illnesses.
Develop control points through the flow of food to reduce risks of foodborne illness outbreaks.
Monitor and verify food safety in your operation.

Basic HACCP Definitions & Concepts

Hazard- Unacceptable contaminant, microbial growth, or survival of microorganisms or their toxins that would make food unsafe.

Risk- Probability that conditions will lead to a hazard.

Control point- Operation (practice, preparation step, procedure) which a preventive control measure can be applied.

Critical Control Point- Operation (practice, preparation step, procedure) to which a preventive or control measure can be applied that would eliminate, prevent, or minimize hazards.

The HACCP Concept
HACCP provides a system to reduce the risk of a foodborne illness outbreak by identifying preventing, and correcting problems throughout the flow of food.

HACCP focuses on:

  • Identifying hazards
  • Identifying control points from receiving through serving
  • Setting critical limits for critical control points
  • Monitoring to evaluate the effectiveness of the control measures
  • Taking corrective actions

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