This Introductory HACCP (Hazard Analysis and Critical Control Points) Course is accredited by the International HACCP Alliance and provides an introduction to HACCP for food processors. The relationship between food safety and HACCP in the food manufacturing setting will be discussed. HACCP plans, implementation and plan maintenance will be developed in order to prevent foodborne illness. Upon successful completion of the course, participants will receive a certificate of completion with an endorsement seal from the International HACCP Alliance. Prerequisite: 10-513-183 Manufacturing Practices for Food Industry and/or employment in the food manufacturing industry.