Food Safety Essentials training courses are written in clear language for easy understanding. Terms are defined and concepts are explained for hourly and line workers. Knowledge is power. This training will help your employees perform and support your food safety programs.

Learning objectives for GMPs:

  • Why itís part of your job to produce clean, safe food.
  • The importance of personal hygiene.
  • What to look for inside and outside the building that can cause contamination.
  • How to prevent contamination from equipment, tools, and utensils.
  • How to safely handle and inspect raw materials and ingredients and how to document those inspections.

Learning objectives for HACCP:

  • Definitions associated with HACCP.
  • The three types of hazards.
  • The seven principles of HACCP.
  • The difference between processes that are "in control" and those that are "out of control."
  • What you should do if a process goes out of control.
  • What a HACCP Manual should contain.

Learning objectives for Allergen Control:

  • The mild and severe reactions caused by food allergens.
  • The foods included in the "Big 8."
  • How to properly store and identify allergen ingredients.
  • The four types of ingredients to include in an ingredient review.
  • The common cross-contamination issues and how to prevent them.
  • The difference between wet and dry cleaning.
  • How to properly use rework.

Learning objectives for Food Defense on the Front Line:

  • The difference between food safety and food defense.
  • Warning signs that point to suspicious activity.
  • Security risks linked to visitors.
  • Suspicious activity to look for.
  • The most common threats to the food supply.
  • The most significant food security concerns.
  • What basic food security programs should address.

Learning objectives for Foreign Material Control:

  • How food safety is enforced under the federal law.
  • The five parts of the foreign-material-control program.
  • How to conduct a visual examination of raw ingredients.
  • When it is necessary to send samples to the laboratory for examination.
  • The proper way to store food and ingredients.
  • Production practices that should become habitual.
  • Maintenance practices that keep equipment and the items in the plant from contaminating the product.
  • How to use and check foreign material control devices.

Learning objectives for Cleaning Practices and Master Cleaning Schedules:

  • Why it is important to keep your facility clean.
  • The benefits of cleaning.
  • How personnel practices impact a clean facility.
  • Two methods of maintaining food safety.
  • Two types of cleaning schedules.
  • The various cleaning methods and when they should be used.
  • How to properly clean equipment, utensils, and waste areas.
  • How to store cleaning equipment and chemicals.

Learning objectives for Recognizing and Controlling Pests:

  • The three most common rodent pests.
  • How to control rodent populations.
  • The three most serious bird pests.
  • The difference between structural pests and food plant pests.
  • Methods to get rid of insects in your facility.
  • The benefits of pest control.

Learning objectives for Basic Microbiology:

  • Microorganisms that affect the food industry.
  • Different kinds of microorganisms.
  • How bacteria can contaminate food.
  • Viruses that are spread through food products.
  • Types of parasites that can be found in food products.
  • Your role in preventing food contamination from microorganisms.

Learning objectives for Building Maintenance:

  • Benefits of preventive maintenance.
  • How building maintenance is important to food safety.
  • Types of building materials that are appropriate to use.
  • How to prevent cross-contamination from utilities.
  • The benefits of good lighting.
  • Problems in building structures.
  • Your role in maintenance inspections.
  • Situations to look for and correct during inspections.

Learning objectives for Outside Grounds:

  • The importance of keeping outside grounds clean and pest free.
  • Guidelines for outside inspections.
  • Where to look for pests outside your facility.
  • Two methods of pest prevention.
  • How to keep storage buildings pest free.
  • How to keep pests from entering a building along the foundation.
  • How to maintain parking lots, driveways, and roads.

Learning objectives for Equipment Maintenance:

  • Definitions important to equipment maintenance.
  • GMP requirements.
  • Sources of contamination in a food plant.
  • The importance of proper equipment maintenance.
  • Preventive maintenance.
  • Common issues during startup and breakdown.
  • The importance of training.
  • Routine maintenance procedures.
  • Common problems.

Learning objectives for Temperature Control:

  • Types of potentially hazardous foods (PHFs).
  • Which types of food do not need to be refrigerated or frozen.
  • Health risks linked to temperature control.
  • Temperatures needed to kill bacteria.
  • Common types of bacteria.
  • The "danger zone" temperature levels.
  • How temperature affects food safety and quality.
  • Stages in food processing where temperature control is necessary.

Learning objectives for Incoming Material Inspections:

  • Risks of not inspecting incoming shipments.
  • Incoming materials inspection guidelines.
  • How to prepare for an inspection.
  • The importance of keeping records.
  • What documents to check when the vehicle arrives.
  • What to look for before materials have been unloaded.
  • Sampling guidelines to follow.
  • What to look for after materials have been unloaded.
  • Information to include on the inspection checklist.

Learning objectives for Storage Practices:

  • Storage regulations required by law.
  • Definitions of words associated with storage.
  • How to inspect incoming materials before placing them in storage.
  • Issues that can lead to material rejection.
  • The importance of rotating materials.
  • Different types of rotation programs.
  • Requirements for storage areas.
  • How to handle damaged material.
  • Special storage conditions for refrigerated and frozen products.
  • How to properly store allergenic materials.

Learning objectives for Traceability and Recall:

  • Reasons for food industry recalls.
  • Definitions of words related to traceability and recall.
  • FDA and FSIS responsibilities.
  • The definition of traceability.
  • Types of traceability codes.
  • Steps to take during a recall.
  • Purposes and objectives of a recall.
  • How recalls are classified.
  • Recall team member responsibilities.
  • Goals of a traceability exercise.
  • Items to include in a mock recall.

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