Food safety 101
This course is designed as an introduction/annual refresher for employees of food manufacturing facilities. Explore regulations, CGMPs, common food safety hazards, Hazard Analysis and Critical Control Points (HACCP), Preventive Controls for Human Food (PCHF), and sanitation principles. Additional optional modules available for GFSI approved schemes such as SQF and BRC.
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Chapter 1
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Introduction to Food Safety 101
Recalls, Regulations, and Food Safety Basics
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Terms
There are many unique terms in food safety. If you are new to food safety, it can be hard to keep track. This lesson identifies commonly used terms, their definitions, and their use.
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Food Safety Acronyms
Learn the alphabet soup that is food safety regulations. Discover acronyms like HACCP, PCHF, CGMP, and more.
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Chapter 2
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Preventive Controls for Human Food, HACCP and Recalls
Learn how regulations were built, who’s responsible and why. Understand the basics of why you have to follow certain procedures in a food manufacturing facility.
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Preventive Controls for Human Food and HACCP Intro Part 2
Part 2 of Regulatory Compliance Evolution
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Common Food Safety Hazards
Is it a biological, chemical, or physical hazard? Get to know common food safety hazards.
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How Small are Biological Hazards and Allergens?
See how small allergens, bacteria, viruses and other potential pathogens are in comparison to the human thumb
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Chapter 3
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Current Good Manufacturing Practices (CGMPs)
Current Good Manufacturing Practices are the fundamental procedures that everyone who manufactures, processes, packs, or holds food must follow. They, along with prerequisite programs, are the foundational element of your food safety system.
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Proper Personnel Practices and Hygiene
What protocols should you follow while on the manufacturing floor?
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Cleaning and Sanitation
Learn best practices for cleaning and sanitation compliance.
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Meet your instructor
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Meet your instructor ✳
Michelle
Working in manufacturing, quality laboratories, and compliance education since 2013
What you’ll learn
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Regulations, acronyms and terms, common food safety hazards.
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Understanding the size of allergens and microorganisms and how to manage them and other common food safety hazards with CGMPs.
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Employee hygiene and proper sanitation procedures including do’s and don’ts.
Course FAQ
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21CFR117 Preventive Controls for Human Food
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Production, packaging, and receiving staff, new hires, quality, or anyone who needs an update to compliance training.
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Yes