Food Service and Distribution - HACCP Overview (US)

Learn the essentials of HACCP for food service and distribution. Ensure food safety with our comprehensive 16-minute training course.
Certificate of Completion
Duration: 16 Minutes
Language: English
Level: Certificate

Introduction to Food Service and Distribution - HACCP Overview (US) Training

The Centers for Disease Control and Prevention (CDC) estimates that millions of people in the United States fall ill annually due to foodborne pathogens. To combat this, the Food and Drug Administration (FDA) implemented the Hazard Analysis and Critical Control Points (HACCP) program, focusing on science-based controls at every critical point in the food production process.

This course offers an essential overview of HACCP, designed for individuals working in or associated with food service and distribution. In just 16 minutes, you’ll learn the foundational principles of HACCP, ensuring you are well-equipped to maintain food safety standards.

Outline

Introduction

Welcome
Introduction
Learning Objectives

What Is HACCP?

Knowledge Check: What Do You Think?
What Is HACCP?
Learning Activity: Hazards
Risk Factors
Why HACCP Matters to People
Why HACCP Matters for Businesses
To Whom Does HACCP Apply?
Knowledge Check: What Is HACCP?

Seven Principles of HACCP

Learning Activity: Seven Principles of HACCP
HACCP in Action
Learning Activity: Warehousing
Learning Activity: Transportation
No Cooking Food Flow
Same-Day Service Food Flow
Complex-Process Food Flow
Learning Activity: Seven Principles of HACCP
Feedback: Seven Principles of HACCP

Active Managerial Control

Active Managerial Control of Risk Factors
Elements of Active Managerial Control
Knowledge Check: Active Managerial Controls

Conclusion

Summary

Objectives

Features

Audience

Exam Info

FAQ

What key areas does this HACCP course emphasize?

This course emphasizes the core principles of HACCP, focusing on identifying critical control points within the food service process. It teaches the application of science-based methods to minimize and prevent the risks of foodborne illnesses.

In what ways will this course enhance my food service responsibilities?

This course enhances your ability to implement HACCP standards effectively, thereby improving food safety protocols. It empowers you to reduce foodborne illness risks, ensuring a safer environment in your food service operations.

How long after course completion will I get my certification?

Upon successfully passing the exam with a score of 70% or higher, you will instantly receive your certification, allowing you to immediately showcase your understanding of HACCP and food safety practices.

What specific subjects are included in this HACCP training?

The training covers a comprehensive range of subjects, including the purpose and principles of HACCP, methods for active managerial control, and detailed guidance on applying HACCP practices in food service and distribution settings.

Do I need any previous experience before enrolling in this course?

No prior experience is required for this course. It’s structured to accommodate individuals at all experience levels, from those new to food service to experienced professionals in food distribution and safety.