They’re the first line of defense against the harmful materials that can contaminate food and make people sick. It is also their job to ensure that the food products they work with are safe to eat. That’s why safety training for food processing and handling employees is so important.
The Food Process and Handling Safety and Human Resource courses provide employees with vital information about how to prevent contamination in their facility, the regulations that are related to food-related health and how to work well together.
The courses are divided into a number of logical sections, each with its own quiz, so information is easily understood. The interactive formats allow trainers to collect employee performance information which can be organized through a powerful relational database and provides recordkeeping and tracking report capabilities.
The DVD programs contain a Presenter’s Guide, Employee Quizzes, Scheduling and Attendance Forms, and Training Certificates.
Languages: Programs are available in English and Spanish.
Formats: Web-based E-learning / DVD / Micro Learning (3-5 minute courses) / Adaptive-Learning
The Back Safety in Food Process and Handling Environments course discusses situations that can lead to back injuries and what employees can do to avoid them at work and at home.
The Food Handling Safety course discusses the contamination hazards that are associated with food handling and the materials, equipment and safe work practices employees should use to ensure that the foods they prepare won’t make someone else sick.
The Good Manufacturing Practices in the Food Industry: Part I module contains valuable information about how employees can help their facility meet the criteria set by the first three sections of the FDA’s GMP regulation which addresses Personnel, Plant and Grounds and Sanitary Operations.
The Good Manufacturing Practices in the Food Industry: Part 2 course contains valuable information about how employees can help their facility meet the criteria set by the last four sections of the FDA’s GMP regulation which covers Sanitary Facilities and Controls, Equipment and Utensils, Manufacturing Processing and Controls, and Warehousing and Distribution.
The HACCP training course discusses the most widely used international food safety program known as the Hazard Analysis and Critical Control Points system. This system ensures that the food reaching consumers is safe enough to eat.
The Slips, Trips and Falls in Food Processing and Handling Environments course contains valuable information about how to identify, avoid and prevent hazards that cause slips, trips and falls and what employees can do to prevent them at work and at home.
The Workplace Violence in Food Processing and Handling Environments course contains valuable information about how to recognize, prevent and handle violence in the food industry. This course features video and terminology that show the environment and operations of this industry.