Food Safety and Sanitation Online – Individual Modules

• Food Defense Basics
• Follow food defense regulatory guidelines imposed by federal, state, and local governments
• FSMA and Food Defense
• Food Defense Plan Preliminary Steps
• Vulnerability Assessments
• Mitigation Strategies
• Management Components for Mitigation Strategies
• Training and Recordkeeping

50 minutes

• What is HACCP?
• HACCP Origins
• Codex Alimentarius
• Prerequisite Programs
• 12 Steps of the Codex Alimentarius (Chapter Two of the CXC 1-1969 General Principles of Food Hygiene. Revision of 2020)

110 minutes

• Understand what makes a Food Safety Plan
• Understand intent and scope of Hazard Analysis and Risk-based Preventive Controls. 21 CFR Part 117 Subpart C and D
• Recognize the difference between HACCP principles and HARPC requirements
• Understand the key components used in the development and/or support of your Preventive Controls Plan

60 minutes

• The purpose of the Foreign Supplier Verification Program (FSVP)
• How to identify the requirements of the FSVP for importers and their foreign suppliers
• To understand the consequences for failing to comply with the FSVP

40 minutes

• How to follow regulatory guidelines and use a risk assessment to determine appropriate personnel practices
• Take measures to prevent foodborne illnesses transmission from people to food products
• Wash and sanitize hands to remove residue and microorganisms before handling food product
• Protect gloves used for employee protection and product protection from becoming contaminated
• Select uniforms and outer garments that factor in food safety
• Establish employee responsibilities for uniforms and outer garments
• Wear effective hair restraints to cover exposed hair on the head and face
• Establish jewelry / cosmetics policy
• Designate eating and smoking areas, as appropriate
• Designate areas for storage of personal items

60 minutes

• How to establish a body fluids response program
• Assemble a body fluids clean-up kit
• Respond to a body fluids spill
• Identify quarantine areas affected by a body fluids incident
• Determine disposition of product and equipment after a body fluids spill
• Document response to a body fluids spill

30 minutes

• What is a Food Allergen?
• Allergic Reactions
• Recognized Allergens
• The Big 8 + 1(U.S.) – A Closer Look
• Control Measures
• Purchasing
• Receiving
• Storage
• Formula Control
• Scheduling
• Handling
• Process Flow
• Packaging
• Sanitation
• Labeling

80 minutes

• Handling and storage to protect food safety
• Label reviews
• Label verification in process
• Rework control
• Identification for containers, scoops, utensils
• Procedures to prevent contamination
• Inspect and maintain utensils and tools

45 minutes

• Understand the intent of the GMPs
• Choose cleaning methods
• Select cleaning compounds and sanitizers
• Write cleaning procedures
• Create cleaning schedules
• Verify cleaning effectiveness
• Provide adequate labor and support
• Train on sanitation

75 minutes

• Explanation of regulatory framework and pest impact on business
• Define Integrated Pest Management (IPM)
• Apply IPM strategies to control pests
• Identify common types of pests
• Recognize signs of pest activity
• Solve pest issues using the ICE principle
• How to work with a service provider

120 minutes

• How to develop a chemical control program
• Chemical approval/Purchase authority
• Storage/prevention of cross-contamination
• Master List Information
• Allergen declarations
• Inventory control and actual usage
• Concentration verification
• Chemical and container disposal
• Contractor chemicals
• Training and education
• Program audits

40 minutes

• Understand the components of an environmental monitoring program (EMP)
• Environmental risk assessment
• FDA requirements for the EMP
• Seek & destroy approach
• Zoning concept
• Product testing
• Establishing a baseline
• Corrective actions
• Vector swabbing
• Documentation

40 minutes

• How to differentiate between intrinsic factors and extrinsic factors that support microbial growth
• Mitigate microbial risks by inspecting incoming raw materials and verifying suppliers’ certificates of analysis (COA)
• Apply processes to inhibit pathogenic microorganisms in a product
• Use risk analysis to identify the types of microorganisms that are a concern
• Sample products in a way that does not compromise the product or sample
• Base sampling schedule on risk analysis – High-Medium-Low
• Secure on-site labs where microbiological testing takes place

50 minutes

• Sanitary Transportation of Human and Animal Foods Rule requirements
• Communication between suppliers, carriers, and customers
• Verify transport documentation
• Perform a physical inspection of transport vehicles
• Evaluate shipping and receiving documentation
• Unloading hose handling
• Monitor temperature-sensitive products during transport and storage
• Provide adequate spacing in storage
• Segregate food products from nonfood items/allergens
• Rotate stored materials
• Training requirements for the Sanitary Transportation Rule

50 minutes

• Trace lot identity in the supply chain
• Assign unique identification for all materials and document the number
• Track and trace a food product through your entire operation
• Maintain an accurate storage inventory
• Use stock rotation methods and clean breaks to track materials in storage
• Maintain records of quantities per lot codes are for all runs, batches, etc.
• Account for comingling of bulk products and rework usage
• Assign a unique finished product code and link to the raw material lot numbers
• Maintain documentation of the link between batches, suppliers, and first external point of distribution
• Complete forward and backward trace exercises to validate the traceability program
• Identify where improvements can be made

50 minutes

• How to select recall team members
• Categorize recall scenarios based on regulatory classifications
• Evaluate when a recall action is warranted
• Conduct a recall exercise to test the plant’s recall ability
• Draft notifications for regulatory agencies, media, and customers
• Communicate recall events to stakeholders
• Maintain records to locate suspect product
• Identify weakness in the recall program prior to an actual event

50 minutes

• How preventive maintenance impacts a food facility’s overall food safety level
• Selecting approved repair materials for short-term, temporary repairs
• Taking measures to prevent work activities and tools used during repairs from creating cross contamination concerns
• Prioritizing maintenance tasks
• Identifying food-contact surfaces and product zones in each area of the facility
• Applying design standards for equipment purchases or repair
• Selecting appropriate types of lubricants based on intended application
• Developing work instructions for maintenance tasks to prevent contamination
• Explaining the types of documentation necessary for the maintenance program

60 minutes

• Prevent sanitary design issues from contributing to food safety concerns
• Plan building improvements and construction to prevent maintenance and cleaning challenges
• Isolate products to control microbiological and allergen issues
• Select appropriate wall and floor surfaces
• Use doors as a barrier between production areas and external areas
• Maintain an accessible perimeter between the wall and any stored product
• Choose appropriate food-contact surfaces
• Install and maintain equipment in a way that facilitates cleaning, maintenance, and inspection activities
• Monitor the condition of equipment through self-inspections
• Collaborate with representatives from sanitation, quality, maintenance, the HACCP team, and production to understand how equipment changes will affect the entire production process
• Evaluate new equipment or equipment modifications for design flaws

80 minutes

• To identify how air and water can introduce microbiological, physical and chemical contaminants
• Screening ambient air to prevent include of physical materials, and filtering to prevent dust, odor, chemical, and microbiological concerns
• Check airflow for negative and positive pressure
• Air sampling and testing
• Air drying and filtering
• Approved water sources and testing
• Point of use water testing
• Back flow prevention
• Wastewater and sewage disposal routes to prevent sources of contamination

35 minutes

• How to identify sources of physical foreign material
• Categorize physical foreign materials as food safety hazards or quality issues
• Visually inspect shipping/receiving vehicles to evaluate ingredients and raw materials for evidence of contamination
• Follow a statistical sampling plan for ingredients and raw materials to monitor for physical foreign materials
• Inventory all essential glass, brittle plastics, and ceramics (GBPC) at the facility and eliminate all non-essential GBPC
• Protect and inspect any essential GBPC at the facility
• Follow procedures for cleaning up GBPC breakage
• Identify and monitor metal-to-metal wear points in equipment design where product contamination is possible or likely
• Use a control program to eliminate wood in the food plant and control and manage essential wood materials
• Manage appropriate control devices to monitor and control potential sources of physical foreign material

75 minutes

• How to use customer feedback to improve performance
• Determine which customer complaint issues could pose harm to consumers
• Categorize complaints as quality or food safety issues
• Investigate customer complaints to identify the root cause
• Assign corrective and preventive actions
• Find commonalities among complaints (trend analysis)
• Review customer complaints and adjustment programs

40 minutes

• Quality assurance and quality control
• Supplier approval documentation
• Monitor and verify suppliers’ conformance to expectations
• Key controls for formulas/batch sheets/work orders/computer controls
• Process settings and outputs monitoring
• Non-conforming product and hold mechanisms
• Disposition criteria for non-conforming product

60 minutes

• Manage regulatory inspections in a manner that best protects your company
• Prepare site personnel for a regulatory inspection
• Respond to findings during a regulatory inspection
• Establish procedures for handling requests by regulators for records access/samples
• Understand response criteria for Form 483

70 minutes

• The difference between inspections and audits
• How to conduct self-inspections
• How to conduct audits
• Pre-operational, post-operational, and monthly inspections
• To determine when an assessment is appropriate

80 minutes