Systems
Connect HACCP, facilities and pest prevention
Link prerequisite programs, critical controls and the physical environment that supports them.
Start with prerequisite programs
Supplier controls, hygiene, sanitation, maintenance and training create the foundation for an effective HACCP plan.
Keep HACCP steps distinct
Analyze hazards, identify critical control points, establish limits, monitor, correct, verify and record with a clear purpose for each step.
90 questions · 120 min70% · 56 of 8010 learning chapters
Design out contamination
Smooth cleanable surfaces, protected water and sewage systems, lighting, ventilation and maintained equipment reduce recurring risk.
Deny pests food, water and entry
Inspect deliveries, seal openings, remove harborage, clean promptly and use licensed control support where required.