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 food service and distribution.

This online Food Service and Distribution – HACCP Overview (US) course covers the following topics:

By the end of this course, you will be able to:

Approximately 30 minutes

Testing conducted throughout this online course is designed to reinforce the information presented. A mark of 80% must be achieved in order to pass this course. The course is able to be taken three times in efforts to achieve the pass mark. Printable resources are available in the form of a comprehensive student manual. The manual is a valuable resource for future use and knowledge retention.

Upon successful completion of this online course, a certificate of completion will be available for download and printing.