Hazard Analysis and Critical Control Points in the Food Industry DVD Program discusses the most widely used, international food safety program…the “Hazard Analysis and Critical Control Points” system, which ensures that the food reaching consumers is safe enough to eat. Millions of people get sick from foodborne illnesses every year, and thousands of them die. Hazardous materials contaminating the food supply can also cost companies tens of millions of dollars and do untold damage to their reputations as well. The DVD program includes information on the historical background and prerequisites on HACCP, developing a HACCP plan, hazards, Critical Control Points (CCP’s) and limits, monitoring, corrective actions, verification and recordkeeping and more. The DVD program in the kit comes with a comprehensive leader’s guide, reproducible scheduling & attendance form, employee quiz, training certificate and training log.