Which governmental agency is responsible for the training of food service workers under HACCP?

The correct response is that the FDA (Food and Drug Administration) plays a significant role in the training of food service workers under the Hazard Analysis Critical Control Points (HACCP) system. HACCP is a systematic preventive approach to food safety that identifies physical, chemical, and biological hazards in the production process. The FDA provides guidance and regulatory oversight to ensure that food service operations comply with safe food handling practices, which includes training for workers on how to implement HACCP principles effectively.

In the context of HACCP, the FDA's involvement ensures that food service workers are equipped with the knowledge needed to recognize potential hazards and promptly address them to prevent foodborne illnesses. The FDA publishes various resources and training materials aimed at educating both food service workers and management on best practices in food safety.

The other agencies mentioned have specific roles that do not directly focus on training food service workers under HACCP. For example, OSHA (Occupational Safety and Health Administration) primarily focuses on workplace safety regulations across industries, the USDA (United States Department of Agriculture) mainly deals with farming, and food production related to meat, poultry, and egg products, while HHS (Health and Human Services) oversees public health programs but does not directly offer HACCP training for food service workers