11/04/2025 – Salt Lake City, UT – HACCP

HACCP (Hazard Analysis Critical Control Points) is a systematic, science-based method for identifying and controlling biological, chemical, and physical hazards in food production. By implementing proactive safety measures, HACCP helps prevent foodborne illnesses, ensures regulatory compliance, and meets customer requirements.

ServSafe certification is accredited by the American National Standards Institute (ANSI) and recognized by the Conference for Food Protection (CFP). This certification is legally defensible and meets regulatory requirements in all U.S. states and jurisdictions. With over 10 million certifications issued, it is the standard for food protection management.