This course imparts knowledge about precautions and exercises that need to be taken in order to reduce food safety hazards in conjunction with the HACCP (Hazard Analysis Critical Control Point) system.
500MHz Pentium or faster with 512MB Ram (1GB recommended)
1024 x 768 minimum monitor screen resolution with 16-bit video card
Windows 2000, XP or later
MAC Compatible
Broadband connection (256 kbps or greater) connection recommended
Internet Explorer 6.0+ or Firefox 2.0+
Flash Player 9.0+ required for most courses
Sound card with speakers or headphones for audio playback
Browser JavaScript must be enabled