{"id":35844,"date":"2025-03-27T05:25:44","date_gmt":"2025-03-27T05:25:44","guid":{"rendered":"https:\/\/bissafety.ca\/courses\/food-service-and-distribution-haccp-overview-us\/"},"modified":"2025-03-27T05:25:44","modified_gmt":"2025-03-27T05:25:44","slug":"food-service-and-distribution-haccp-overview-us","status":"publish","type":"courses","link":"https:\/\/bissafety.ca\/fr\/courses\/food-service-and-distribution-haccp-overview-us\/","title":{"rendered":"Restauration et Distribution \u2013 Pr\u00e9sentation de la HACCP (US)"},"content":{"rendered":"
APER\u00c7U DU COURS<\/b><\/div>\n

<\/p>\n

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.<\/p>\n

<\/p>\n

SUJETS DU COURS<\/b><\/div>\n

<\/p>\n

This online Food Service and Distribution – HACCP Overview (US) course covers the following topics:<\/p>\n

    \n
  • HACCP Description<\/li>\n
  • Food Safety Hazards<\/li>\n
  • Active Managerial Control<\/li>\n
  • Seven Principles of HACCP<\/li>\n
  • Applying Principles<\/li>\n<\/ul>\n


    <\/b><\/p>\n

    By the end of this course, you will be able to:<\/b><\/p>\n

      \n
    • Identify HACCP<\/li>\n
    • Identify the three types of food safety hazards HACCP seeks to control<\/li>\n
    • Understand what is meant by \u201cactive managerial control\u201d<\/li>\n
    • Recognize the seven principles of HACCP<\/li>\n
    • Identify the role you may play in implementing a HACCP program<\/li>\n<\/ul>\n

      <\/p>\n

      DUR\u00c9E DU COURS EN LIGNE<\/b><\/div>\n

      <\/p>\n

      Environ 30 minutes<\/p>\n

      <\/p>\n

      Note de passage<\/b><\/div>\n

      <\/p>\n

      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.<\/p>\n

      <\/p>\n

      CERTIFICAT DE R\u00c9ALISATION<\/b><\/div>\n

      <\/p>\n

      Une fois ce cours en ligne termin\u00e9 avec succ\u00e8s, un certificat d'ach\u00e8vement sera disponible en t\u00e9l\u00e9chargement et pour impression.<\/p>\n

      <\/p>\n

      APER\u00c7U DU COURS<\/b><\/div>\n

      <\/p>","protected":false},"excerpt":{"rendered":"

      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.<\/p>","protected":false},"featured_media":35845,"template":"","meta":{"_acf_changed":false,"content-type":""},"course-category":[326],"class_list":["post-35844","courses","type-courses","status-publish","has-post-thumbnail","hentry","course-category-driver"],"acf":[],"yoast_head":"\nFood Service and Distribution - HACCP Overview (US) | BIS Safety Software Canada<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/bissafety.ca\/fr\/courses\/food-service-and-distribution-haccp-overview-us\/\" \/>\n<meta property=\"og:locale\" content=\"fr_CA\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Food Service and Distribution - HACCP Overview (US)\" \/>\n<meta property=\"og:description\" content=\"Annually, a significant number of individuals in the United States suffer from food-borne diseases. 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