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Canadian Food Safety Certification
Chapters

1Introduction to Food Safety

2Foodborne Illnesses

3Canadian Food Safety Regulations

4Hazard Analysis and Critical Control Points (HACCP)

Introduction to HACCPPrinciples of HACCPConducting a Hazard AnalysisIdentifying Critical Control PointsEstablishing Critical LimitsMonitoring ProceduresCorrective ActionsVerification ProceduresRecord-KeepingImplementing HACCP in Food Establishments

5Food Handling and Storage

6Cleaning and Sanitation

7Food Safety Management Systems

8Allergens and Food Sensitivities

9Food Safety in Different Sectors

10Emerging Issues in Food Safety

11Food Safety Training and Education

Courses/Canadian Food Safety Certification/Hazard Analysis and Critical Control Points (HACCP)

Hazard Analysis and Critical Control Points (HACCP)

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Exploring the HACCP system and its application in food safety management.

Content

9 of 10

Record-Keeping

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