Course details
Food Service and Distribution - HACCP Overview (US)
Every year, millions of people in the United States become ill from pathogens in food. The number of illnesses would be even higher if the Food and Drug Administration had not adopted a food safety program focused on preventing hazards that cause foodborne illnesses by applying science-based controls at every critical point in the process, from raw materials to finished products. This program is appropriately called Hazard Analysis and Critical Control Points, or HACCP. This training provides an overview of the HACCP process. Ideal learners are anyone who works in food service and distribution.
Course Overview
Every year, millions of people in the United States become ill from pathogens in food. The number of illnesses would be even higher if the Food and Drug Administration had not adopted a food safety program focused on preventing hazards that cause foodborne illnesses by applying science-based controls at every critical point in the process, from raw materials to finished products. This program is appropriately called Hazard Analysis and Critical Control Points, or HACCP. This training provides an overview of the HACCP process. Ideal learners are anyone who works in food service and distribution.
By the end of this course, you will be able to:
- Identify HACCP
- Identify the three types of food safety hazards HACCP seeks to control
- Understand what is meant by “active managerial control”
- Recognize the seven principles of HACCP
- Identify the role you may play in implementing a HACCP program
Topics Covered
- HACCP Description
- Food Safety Hazards
- Active Managerial Control
- Seven Principles of HACCP
- Applying Principles
This course takes approximately 30 minutes to complete
A passing grade of 80% or higher required. Up to 3 attempts are provided.
A certificate will be provided upon the successful completion of this course
