Write a HACCP Plan for Your Small Business

1 Hour · 5 Modules · Free

Self-paced — learn at your own pace, stop and resume anytime. Your progress is saved as you go.

Describe your product, find the real hazards, set CCPs you can measure, and keep the plan alive — a working HACCP plan for a small food business. Food safety runs from farm to fork — this course covers the link you control: everything under your roof, from goods-in to dispatch.

Modules

1. Start with your product, not the paperwork
2. Find the real hazards (Principle 1)
3. Decide your CCPs and set limits you can measure (Principles 2 & 3)
4. Monitor, and know what you will do when it fails (Principles 4 & 5)
5. Prove it works and keep the plan alive (Principles 6 & 7)

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