Courses from $19.99
|
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.
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.
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
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.
English
Or
Get this course, plus 1,230+ of our top-rated courses, with Coggno Prime
Resold modules appear on your website. You earn syndication share from each purchase. Contact Coggno to learn more on how to embed your own Portable Webshop in your website.
ResellSale Share: $7.19
208+ Users
by UL
Subscribe to Prime
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.