Food Safety Management and HACCP Principles

Ensuring food safety is essential across every stage of agricultural production and food processing. This course provides a thorough introduction to food safety concepts, regulatory requirements, and systematic risk management frameworks. You will start with foundational terminology, learning how biological and chemical contaminants enter the food supply chain and how modern safety standards mitigate these hazards. What you will learn: Understand key food safety terminology, legislation, and compliance standards. Identify chemical, biological, and physical hazards in food processing. Apply the seven principles of HACCP to manage critical control points. Classify foodborne illnesses and implement sanitation preventive controls. Integrate modern traceability methods and allergen management practices. Evaluate quality control strategies for agricultural raw materials and finished products. The learning material unfolds systematically through written explanations, industry scenarios, and practical text exercises. Designed for beginners, agricultural workers, and food industry personnel, this course requires no prior experience. Start reading today to master essential food safety principles.