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Food Service and Distribution - HACCP Overview (US)

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.

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Learning 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.

Course Outline

1. Introduction
1. Welcome
2. Introduction
3. Learning Objectives
2. What Is HACCP?
1. Knowledge Check: What Do You Think?
2. What Is HACCP?
3. Learning Activity: Hazards
4. Risk Factors
5. Why HACCP Matters to People
6. Why HACCP Matters for Businesses
7. To Whom Does HACCP Apply?
8. Knowledge Check: What Is HACCP?
3. Seven Principles of HACCP
1. Learning Activity: Seven Principles of HACCP
2. HACCP in Action
3. Learning Activity: Warehousing
4. Learning Activity: Transportation
5. No Cooking Food Flow
6. Same-Day Service Food Flow
7. Complex-Process Food Flow
8. Learning Activity: Seven Principles of HACCP
9. Feedback: Seven Principles of HACCP

4. Active Managerial Control
1. Active Managerial Control of Risk Factors
2. Elements of Active Managerial Control
3. Knowledge Check: Active Managerial Controls
5. Conclusion
1. Summary