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Food establishments need to have a food safety system that ensures the safety, cleanliness and quality of the food being served. This food safety system is called the HACCP or the Hazard Analysis and Critical Control Point. This system has seven principles that aim to train food handlers and food service employees to achieve a safe, efficient and effective service. The 4-hour taining course is 100% online and meets the regulatory requirement of compliance of the 2005 FDA Code and the USDA requirements for school district HACCP Plan Implementation.