NASA needed a way to ensure their astronauts didn’t get ill in space from food borne illnesses, so they created HACCP (Hazard analysis and critical control points). This course outlines the many steps involved to implement HACCP, good manufacturing practices (GMP, ISO 9000) and the differences between the two. We also examine why we should be concerned with food safety, and the micro-organisms that have the potential to kills us.

What you learn

• The steps required to implement HACCP
• Other forms of good manufacturing practices (GMP, ISO 9000)
• The dangers of unsafe food