Basics of HACCP: The Principles
January 01, 2011 1 hour
NJDOH Food and Drug Safety Program
Location
Contact Information
Public Health Core Competency Domain Information
N/A
Credits and Continuing Education Units
Public Health CE
#13178: 1.00 hour(s)
Description
REGISTRATION NOTE:
At this time, registration is limited to NJDHSS employees. Please contact NJLMN for additional information.
Note: PHCEs are approved through 2014.
The link to FDA-ORAU is:
https://orauportal.fda.gov/stc/ORA/psciis.dll?linkid=190163&mainmenu=ORA&top_frame=1
Agenda/Additional Information
This course provides information on the seven principles of HACCP, which government agencies, trade associations, and the food industry around the world have accepted.
This course is the last in the three-part Basics of HACCP series. Basics of HACCP: Overview of HACCP and Basics of HACCP: Prerequisite Programs and Preliminary Steps are prerequisites for this course.
Presenters
FDA
Target Audience(s)
Registered Environmental Health Specialist(NJ Licensed)
"Volunteers Building Strong, Healthy, and Prepared Communities"
Brought to you by The New Jersey Department of Health.