Food Service and Distribution - HACCP Overview (US)

The Centers for Disease Control and Prevention (CDC) estimates that, 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 or is associated with food service and distribution.

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Course Objectives:

Recognize what HACCP is, its purpose and to whom it applies;Recall the seven principles of HACCP, in order;Recall the elements and practices of active managerial control, including HACCP

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