BIS Safety Software
Food Service and Distribution – HACCP Overview (US)
Annually, a significant number of individuals in the United States suffer from food-borne diseases. This number would have been considerably higher if not for the food safety program introduced by the Food and Drug Administration. This program, known as Hazard Analysis and Critical Control Points (HACCP), aims to prevent food-related hazards by implementing scientifically-backed measures at every crucial stage from sourcing raw materials to the production of finished goods. The Food Service and Distribution - HACCP Overview (US) course provides a comprehensive understanding of the HACCP process and is ideal for anyone employed in the food service and distribution sector.
On an annual basis, a considerable portion of the United States population is affected by diseases caused by food contaminants. Without the Food and Drug Administration's Hazard Analysis and Critical Control Points (HACCP) program, the count would have been much higher. HACCP, a scientifically grounded food safety initiative, aims to prevent foodborne diseases by implementing stringent controls at every critical phase, from raw material acquisition to the production of the final product. This Food Service and Distribution - HACCP Overview (US) training offers a thorough understanding of the HACCP procedure, making it a perfect learning opportunity for those involved in the food service and distribution industry.
This online Food Service and Distribution - HACCP Overview (US) course covers the following topics:
- HACCP Description
- Food Safety Hazards
- Active Managerial Control
- Seven Principles of HACCP
- Applying Principles
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
Approximately 30 minutes
This online course includes tests designed to reinforce the knowledge acquired. To pass this course, a score of 80% is required. Participants are allowed up to three attempts to achieve the pass mark. A comprehensive student manual, which can be printed for future reference and knowledge retention, is also provided.
Upon successful completion of this online course, a certificate of completion will be available for download and printing.
Course Details
Course Length
This course will take roughly 30 minutes
Passing Mark
To pass this training course, you need to score 80% or higher on the quiz
Certificate
Upon the successful completion of this course a certificate with your name will be stored on your profile and available to print
Additional Training Courses
OSHA Recordkeeping for Managers and Supervisors
The OSHA Recordkeeping for Managers and Supervisors online course is designed to help facilities adhere to OSHA's Recordkeeping regulation (29 CFR Part 1904).
ICC Using Small Quantities in TDG & IATA (CA)
WB-TDG18R Our course offers a comprehensive understanding of the TDG regulations, focusing specifically on the processes involved in shipping limited, small, excepted, de minimis...
HAZWOPER: Temperature Extremes
HAZWOPER: TEMPERATURE EXTREMES Hazardous waste poses an ongoing threat to people, wildlife, and the environment. Workers tasked with the cleanup process of these sites...
