Experts in food safety training believe that the HACCP certification first originated from WW2 artillery shell testing. Today, hazard analysis and critical control points (HACCP) is used as a preventative tool to ensure food safety, helping professionals anticipate risks along stages of the food chain including packaging and distribution. Workers in the retail food supply chain, such as manufacturers or packagers will often be required to obtain HACCP certification to ensure proper risk-assessment. This may include workers in the meat and seafood industries, and fascinatingly – even those who produce and package space food. Whether you’re planning to obtain your.. READ MORE »
