HACCP is a requirement under BRC. Being HAACP certified is a preliminary step that cannot be overlooked. BRC is a Global Food Safety Initiative (GFSI) I took this HACCP course because I had to be a ...

At its core, HACCP is a preventive approach that emphasizes identifying potential hazards at every stage of production—from farm to fork. This systematic method allows producers to establish critical ...

The concept of Hazard Analysis and Critical Control Points (HACCP) was initially developed in the 1960s by a collaboration between NASA, the U.S. Army Laboratories, and Pillsbury Company. The primary ...

USDA’s Food Safety and Inspection Service (FSIS) just updated and released its generic Hazard Analysis and Critical Control Point (HACCP) model for beef slaughter. This update replaces the 1996 ...