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

Food Safety Programs are not effective unless the cold chain has been properly maintained.  This session covers the use of calibrated thermometers and discusses temperature control parameters to help the receiving associate understand why product receiving temperatures can vary depending on reason for temperature controls, and facility GMP and HACCP requirements.  Session provides guidance on general temperature requirements for produce, meat & poultry, seafood, dairy, eggs, shell eggs and shellfish. Read more

Food Defense is new to the industry since September 11, 2001. However, guarding against theft has been a more traditional consideration. Warehouses need to be restrictive about personnel access to the facility, and this module helps to explain this to the associate. However it also addresses the issue of the truck driver and reminding that individual to the importance of control over products in the truck while it is in the delivery cycle. The goal is not to give a disgruntled associate the tools to cause harm but to make them aware of where blame would be placed if an attack would be carried out. No one is going to come into a warehouse with guns blazing, an attack would be simple and relatively ambiguous, so employees need to be taught to be on the watch for people in the facility that appear to be out of place. Read more

This course is designed for both new and seasoned employees to cover personal hygiene disciplines that are critical in a food production facility. The course will help the facility cover basic employee hygiene training and work space sanitary practices. For new associates, use it to on-board a new hire, or for seasoned employees as your annual training to reinforce basic principles. Read more

This course version is an Annual Group Subscription, and can be accessed by an unlimited number of staff members in your operation. It is designed for both new and seasoned employees to cover personal hygiene disciplines that are critical in a food production facility. The course will help the facility cover basic employee hygiene training and work space sanitary practices. For new associates, use it to on-board a new hire, or for seasoned employees as your annual training to reinforce basic principles. Read more

This course version is an Annual Group Subscription, and can be accessed by an unlimited number of staff members in your operation. 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

This course version is an Annual Group Subscription, and can be accessed by an unlimited number of staff members in your operation. 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