<\/p>\n States also require food service operation serving or selling food needs to have a food safety system in place that is designed specifically to guarantee the food being served is safe to eat.<\/p>\n HACCP is a system that identifies and monitors specific foodborne hazards – biological, chemical, or physical properties – that can adversely affect the safety of the food product.<\/p>\n This specific food safety system is called HACCP for Hazard Analysis and Critical Control Point. HACCP is a system comprised of 7 principles that are to be applied to a written food safety program focusing on the food in your operation. Source: FDA \u2013 HACCP Guidance<\/a><\/p>\n HACCP represents an important food protection tool supported by Standard Operating Procedures (SOPS), employee training,\u00a0 and other prerequisite programs that small independent businesses as well as national companies can implement to achieve active managerial control of hazards associated with foods.<\/p>\n Supervisors of food service establishments and non-retail food service establishments should be be certified in food protection. This means a person-in-charge, an owner, or manager of a food establishment \u2013 (i.e., restaurants, bars, cafes, bakeries, delis, mobile vending, food trucks, assisted-living, day care centers, and convenience stores)<\/em> become certified by taking a approved food manager training course and successfully passing an accredited food manager certification exam.<\/p>\n (Click on Your State Below for More Info)<\/strong><\/p>\n \n ![\"haccp_principles_food_safety_illness\"](\"http:\/\/foodsafetytrainingcertification.com\/wp-content\/uploads\/2019\/12\/haccp_principles_food_safety_illness_005_shutterstock_606709679.jpg\")
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\nHACCP (Hazard Analysis Critical Control Point) is the internationally recognized risk-based system for managing food safety and involves identifying food hazards during the handling and preparation stage. Training can be for managers in retail operations and for individuals in facilities such as food manufacturing, processing plants, food packing, and warehouses storing food.<\/li>\n
\nMeets the regulatory requirement of the USDA Requirements for School District HACCP Plan Implementation.<\/li>\n
\nThis training is required by 21CFR Part 123 \u2013 \u201cSeafood HACCP Regulation” and instructs fish mongers, commercial fisherman, dealers, processors, regulatory personnel, and others in the seafood industry to identify and evaluate the critical points during handling and production of seafood and seafood products in order to set up control measures that ensures safe seafood.<\/li>\n<\/ul>\n