Food Service and Distribution - HACCP Overview (US) Course
Last Updated 02/2026
English
30-Day Money Back Guarantee
Full Lifetime Access
Finish in
16 mins! Run Time
16 mins! Run Time
Made for for
Employees
only
Employees
only
Certificate
of Completion
of Completion
Mobile -
Friendly
Access
Friendly
Access
What you'll learn
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
Description
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 HACCP Certification Course for Food Service and Distribution in the US 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.
This HACCP Certification Course for Food Service and Distribution in the US 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.
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
Duration: 16 min.
System Requirements
Microsoft Internet Explorer 10 or higher (11+is preferred), Microsoft Edge, Google Chrome (latest), iPad iOS (latest) (Tablet only), Mac OS 10.10 or 10.11 (PC only) Apple Safari 8 or 9, Android Google Chrome (latest). Course playback is not recommended for mobile phones. For optimal playback, it is also recommended that learners close all other browser windows when viewing a course.
Food Service and Distribution - HACCP Overview (US) Course
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.
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
Duration: 16 min.
Attachments:
Food Service and Distribution - HACCP Overview (US) Job Aid
(27 KB)
