Food Safety 101
In a world with recalls and emerging pathogenic bacteria and viruses, it has become imperative to understand how to make safe food. Under preventive controls for human foods, all employees that manufacture, pack, hold, or process food or food packaging must take a food safety course. Maximize the effectiveness of your onboarding and refreshers with food safety 101.
Objectives
Describe fundamentals of food safety
Describe how their actions affect food safety
Explain food safety role of FDA and USDA
Explain CGMP features and importance
Describe the importance of cleaning and sanitizing
Describe the different types of food safety hazards.
Describe the fundamentals of HACCP and FSMA
Outcomes
Through active engagement in the presentation participants will identify, name and understand the principles of food safety
Through the working group exercises, participants will gain experience identifying how employee actions can affect food safety. This exercise will provide participants examples of CGMP compliance errors and there potential effects on the process and products
Participants will gain a better understanding of biological, chemical and physical hazards and of the conditions that promote growth and cross contamination to ingredients, equipment and finish product
Outline
1. Outline Content
4. Intro to Food Safety
5. The Regulators
6. Terminology
7. Current Good Manufacturing Practices
8. Hygiene
9. Sanitation
10. Review
11. Assessment