Risk Management as Applied to Safety, Security and Sanitation
This course describes the CMO 62, Series of 2017 This unit will provide the use of the Hazard Analysis and Critical Control Point (HACCP) system as a powerful tool for ensuring food safety and preventing food-borne disease. Prepared jointly by WHO and the Industry Council for Development, this module aims to encourage more widespread and consistent use of HACCP as the international reference system and universally accepted method for food safety assurance. With this goal in mind, it draws together all the practical and technical information needed to understand the unique advantages of this system and apply its principles in practice, whether within the food industry or at the government level.
