HACCP Principles for Food Safety and Public Health

As global food supply chains expand, ensuring food safety from farm to table has never been more critical to public health. Understanding how to identify, evaluate, and control biological, chemical, and physical hazards is essential for anyone working in food production, logistics, or public health. This written course equips you with a foundational understanding of the Hazard Analysis Critical Control Point (HACCP) system, enabling you to recognize risks and understand how food safety protocols are designed and maintained. What you'll learn: - Understand foundational food safety terminology, biological hazards, and public health principles. - Analyze the seven core principles of the HACCP system and how they apply to food production. - Identify critical control points and establish effective monitoring procedures. - Implement corrective actions and verification procedures to ensure safety compliance. - Explore modern supply chain challenges, including digital traceability and temperature control during transit. You will begin by exploring basic microbiology and food safety terminology before walking through each of the seven HACCP principles step-by-step. The material also covers modern supply chain standards and regulatory frameworks to ensure your knowledge is current. This course is designed for beginners, public health students, and food industry professionals seeking a clear introduction to food safety systems, with no prior experience required. Start reading today to build a strong foundation in food safety and public health management.