Food Safety Training for Employees in Manufacturing

The Food Safety Training for Employees in Manufacturing food safety principles that employees should be aware of when working with safely foods for human consumption.

Any employee who is involve with food industry, manufacturing, and often do not understand how food becomes unsafe. This training assures all relevant authorities, manager and inspectors that the user is proficient in food safety.

Course Description

This training covers all principles that employees should be aware of when working with food. We provide food handlers with the knowledge and skills they need to safely handle foods for human consumption.

Successful completion of the program assures food managers, regulators and trainers that the certificate holder has completed a basic course in food safety.

The First Principles course and assessment is based on substantial review and analysis of the current state of knowledge, regulations, and requirements in the field of food safety as reflected in the FDA Food Code, professional literature, and industry practice and is recommended for people involved in the preparation, handling, serving and displaying of food.

Who Should Attend And Benefit From Taking The Course

Employees with responsibilities in Food Preparation, Food Production, Quality, Food Safety, HACCP, Safety and any other associates interested in achieving a better understanding of the basics of food safety. Workers who are new to the food industry and need a better understanding of what the current best practices are for food safety.

Topics Students Will Learn

Attendees will gain a good foundational knowledge base to handle food in a hygienically safe way. This will also prepare employees for more advanced training, such as HACCP or FSMA Preventive Controls for Human Food, and expanded roles in food safety and quality within their organization. Topics for this training include:

• Importance of food service safety and who enforces it

• Identifying foodborne illness and how  it is cause

• Identifying physical, biological, chemical and cross contamination

• Temperature Control

• Proper personal hygiene in the workplace

• Receiving and Storing food procedures

• Current Good Manufacturing Practices (GMP’s) as defined by 21 CFR Part 117

• Common prerequisite programs within the food manufacturing industry

• Different types of food safety hazards (biological, chemical, physical)

• The role of HACCP within the food industry

• Managing allergens within your facility

• SSOP’s (Sanitation Standard Operating Procedures)

• Importance of good employee training and FDA, USDA role within the industry

• Time and Temperature

• Personal Hygiene

• Preventing Food Contamination

• Cleaning and Sanitizing

• Common Problems and Solutions