BIS Safety Software

Restauration et Distribution – Présentation de la HACCP (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.

Food Service and Distribution – HACCP Overview (US)

APERÇU DU COURS

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.

SUJETS DU COURS

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

DURÉE DU COURS EN LIGNE

Environ 30 minutes

Note de passage

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.

CERTIFICAT DE RÉALISATION

Une fois ce cours en ligne terminé avec succès, un certificat d'achèvement sera disponible en téléchargement et pour impression.

APERÇU DU COURS