Mérieux NutriSciences Education Store

Inside HACCP


This video addresses the seven principles of Hazard Analysis Critical Control Point (HACCP) as well as prerequisites such as Good Manufacturing Practices (GMPs), pest management, sanitation, vendor certification programs, and proper receiving, storage, and shipping procedures. Outside examples are used to explain the seven principles, with an emphasis on record keeping, monitoring, documentation of corrective actions, and verification.

  • Seven Principles of HACCP: conduct hazard analysis, define CCPs, define critical limits, monitoring, corrective actions, verification, and record keeping
  • Prerequisite programs are also discussed.
  • Record keeping and verification activities prove your company produces safe products.


DVD contains both English and Spanish videos

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Additional information

English Streaming Video Running Time


Spanish Streaming Video Running Time


English DVD Running Time


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