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

This course version is an Annual Group Subscription, and can be accessed by an unlimited number of staff members in your operation. This the first Module where the content information from the previous module is put into play. It specifically covers the Sanitation Standard Operating procedures (SSOP) job performance protocols and expectations which are industry best practices that are discussed and encouraged. 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 is the longest and most complex. It is intended to not only get the employee to be able to say HACCP correctly, but also to understand the difference between what is acceptable from a quality perspective and from a food safety perspective, and why it is critical to perform properly and document certain functions. 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 designed to provide a brief overview of FSMA Section 103 – Hazard Analysis and Risk-Based Preventive Controls for Human Foods. This is not a PCQI certification course, but rather a quick overview of what is required to develop a food safety plan. It covers how you are expected to identify hazards in your operation, introducing the concept of Preventive Controls, the specific controls FDA expects you to consider, and how those controls are to be documented.  Read more

This course version is an Annual Group Subscription, and can be accessed by an unlimited number of staff members in your operation. Food Safety Programs are not effective unless the cold chain has been properly maintained. This session covers proper thermometer selection and briefly discusses proper temperature taking techniques using each. Accuracy is critical and a properly calibrated thermometer is essential. This module discusses how to verify thermometers using the cold method and how to calibrate a bimetal thermometer. Read more

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

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