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Introduction

This course familiarizes employees of food manufacturing facilities with food safety hazards and systems for identifying and controlling hazards. The course covers food safety hazards, foodborne illnesses, and an introduction to food safety systems, including Hazard Analysis and Critical Control Points (HACCP) and FDA food safety plans (FSPs).
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Preventing Food Hazards Using HACCP and FDA FSPs

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Preventing Food Hazards Using HACCP and FDA FSPs
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