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OSHA 29 CFR 1926
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Language : English
Estimated Time : 15 min
美国疾病控制和预防中心(CDC)预估,美国每年都有数百万人因食物所含的病原体而患病。如果美国食品和药物管理局没有通过一项食品安全计划,没有在从原料到成品的每一个关键环节都采用基于科学的控制措施,来预防导致食源性疾病的危害,那么患病的数量可能会更高。这一计划被恰当地称为危害分析和关键控制点,或HACCP。本培训课程提供了HACCP流程的概述。理想的学习者是所有在食品服务和配送领域工作或相关的从业人员。
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