AccuTrain Educational Resources

Foodborne Illness Prevention: HACCP Principles (Handbook) (English)


Most food contamination and food poisoning is caused by poor or improper handling procedures and techniques. This program encourages your personnel to use a systemic food safety program that is designed to reduce risk of food illness.

  • HACCP food safety plan directed by USDA
  • Flow diagrams and documenting hazards
  • Monitoring procedures and corrective actions
  • Proper cleaning, sanitation and recording techniques
      For handbooks, the minimum order is 10 items.