HACCP (Hazard Analysis and Critical Control Points) is a globally recognized food safety system designed to prevent contamination and ensure compliance across the food industry. By identifying and controlling hazards at key stages of production, HACCP helps businesses reduce foodborne illnesses, avoid costly recalls, and enhance consumer trust. Required in restaurants, manufacturing, retail, and food transport, HACCP follows a seven-step process focusing on risk prevention, monitoring, and corrective actions.
TAG is offering a virtual session of HACCP training on May 5-6, 2025, delivered by Directors of Food Safety, Sam Davidson and Kate McInnes. Participants will receive a Certificate of Attendance bearing the seal of accreditation from the International HACCP Alliance after successful completion of the training.
