Health, Safety and Environment

Food Process and Handling Environments

Employees who work with food have made a commitment to protect their customers

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

Food Process and Handling Environments Training Programs

Food Process and Handling Environments

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.

Topics Covered

  • The structure of the back
  • Sources of back pain and injuries
  • The importance of good posture
  • How to lift objects without injuring your back
  • Developing healthy habits to keep your back pain-free

Micro-Learning Curriculum

  • The Back and How It Works
  • Types of Back Injuries
  • Better Posture for a Healthier Back
  • How to Lift Things Safely
  • Taking Care of Your Back 24/7

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.

Topics Covered

  • Sources of Foodborne Illnesses
  • Personal Hygiene for Food Handlers
  • Hand Washing Cleaning and Sanitizing
  • Preventing Cross-Contamination
  • Controlling Food Temperatures

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.

Topics Covered

  • An overview of the first three sections of the FDA’s GMP regulation
  • How the regulation affects the personnel in a facility
  • Avoiding contamination from both inside and outside sources
  • Cleaning and sanitizing equipment, utensils and surfaces

Micro-Learning Curriculum

  • What are GMPs?
  • Personnel
  • Plant and Grounds
  • 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.

Topics Covered

  • An overview of the last four sections of the FDA’s GMP regulation
  • Preventing contamination in the water supply
  • Keeping equipment and utensils in good working order
  • Avoiding contaminants during manufacturing operations

Micro-Learning Curriculum

  • What are GMPs?
  • Sanitary Facilities and Controls
  • Equipment and Utensils
  • Manufacturing Processes 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.

Topics Covered

  • History, Background and Prerequisites
  • Developing a HACCP Plan
  • Hazards, Critical Control Points (CCP’s) and Limits
  • Monitoring, Corrective Actions, Verification and Recordkeeping

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.

Topics Covered

  • How your center of gravity affects your balance and stability
  • Defining slips, trips and falls
  • How to navigate walking surfaces safely
  • Footwear that will help to prevent slips, trips and falls
  • How to fall properly

Micro-Learning Curriculum

  • Center of Gravity and Maintaining Balance
  • Slips, Trips and Falls
  • Walking Surfaces
  • Housekeeping and Maintenance
  • Footwear
  • How to Fall Properly and First Aid

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.

Topics Covered

  • Defining violence in your workplace
  • Warning signs that violence is going to occur
  • How to handle aggressive behavior
  • How to deal with violent behavior
  • Creating a Workplace Violence Prevention Program

Micro-Learning Curriculum

  • What is Violence?
  • Warning Signs
  • Handling Aggressive Behavior
  • Dealing with Violent Behavior
  • Creating a Workplace Violence Prevention Program