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Prometric - Food Safety
Food Safety - HACCP

Hazard Analysis Critical Control Points (HACCP)

The Hazard Analysis Critical Control Points (HACCP) assessment helps ensure that test takers have the appropriate knowledge to identify risk factors in food consumption so that they can create safe levels of operation before the final product inspection. The HACCP focuses on the process, approach and implementation of HACCP in food operation and covers some of the key hazards in production processes:

  • Biological agents
  • Physical objects
  • Chemical contamination
  • Identification of the five FDA-recognized foodborne illness risk factors

If you are interested in pursuing this certification for your professional growth, you may want to consider one of the training programs offered by some of the most highly recognized training companies in the industry.

If you are ready to test, we've made that easy for you to do, too. Just schedule your test now.

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