Online Food Safety Training for Warehouse, Manufacturers, and Food Processing Professionals

This module has been developed to introduce the concept that the facility falls under governmental jurisdiction. This module touches on the origination of food laws and regulatory management. It is designed to introduce the associate to the types of programs that must be put into place to be compliant. The intent is to help the associate know that there is a legitimate reason for the company's policies and procedures. Failure to meet expectations has greater consequences than annoying your boss. Read more

Sanitary Transportation for Human and Animal Foods is FSMA’s newest regulation required to go into effect on April 6, 2017 for large businesses, and on April 6, 2018 for all other affected businesses. The regulation defines expected sanitary transportation behaviors expected based on four specific roles: Shippers, loaders, carriers and receivers. This program is designed to help firms understand the legal requirements for compliance. The module covers all exclusions, waivers, roles, rules and responsibilities, but commentary is directed to help food distribution businesses understand how they are expected to comply. This module is directed towards senior management, transportation managers, and food safety team members.  Read more

This Module explains to the participant how the course will work and gives them an overview of each module, time requirements, testing requirements and overall expectations for successful completion of the course. The second half of this module explains why food safety is important, key terms that are the foundation for the rest of the course and a fundamental introduction to hazards (biological, chemical and physical) that can affect food safety. Read more

This module helps the student develop a deeper understanding of Biological Hazards. The associate needs to understand what is necessary for microorganisms to grow, reproduce, cause illness, or spoilage. This module covers in greater detail the concepts of cross-contamination, oral-fecal route, and environmental paths of pathogen introduction into foods. It is not intended to do much more than make the associate realize that they must manage the cold chain and cross contamination. Read more

Food Safety Programs are not effective unless records are kept. Warehouses are accustomed to keeping records for accounting purposes. The documentation of behaviors – times, temperatures, cleaning etc. have not traditionally been part of the normal operations, and not every associate has been in the position to take or keep records. This model helps to explain the need to do so, and to train backup personnel. Read more

This module discusses the regulatory aspect of Good Manufacturing Practices (GMP’s) and the fundamental program requirements that apply to the facility. It is designed to help the associate understand what is expected from a regulatory perspective. Read more