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Tuition Cost $50.00 USD

Keeping your facility’s managers and supervisors informed on the latest food safety requirements remains a challenge across the food industry.

Support the development and management of the critical food plant programs that allow you to produce safe, legal food products and meet your customers’ food safety expectations. This course is available in 2 training packages (Full Course and IPM) or you can choose the Food Safety and Sanitation Online modules that are right for your team.

Click the drop downs below to learn more about the available modules. Once you’ve made your decision, click “View Options” above to add the module to your cart.

Regulatory Requirements

Ensure your team has the tools they need to meet US regulatory requirements with these 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

Employee-Supported Programs

Frontline workers are responsible for safeguarding some of the most critical food safety programs. Make sure your team understands their role in these programs with these modules.

  • 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

Facility Sanitation & Microbial Control

There is a lot that goes into keeping a plant clean and pest free. These modules will walk you through important plant sanitation, microbial and IPM practices.

  • 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 & Crisis Management

Keeping track of where products have been and where they are going is critical to minimizing the risk of recalls. Determine if your facility is following best practices for preventing and managing the possibility of a recall with these modules.

  • 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

Maintenance Supported Programs

Broken equipment and improperly-designed facilities means more down time for your plant. Keep your lines running with these modules.

  • 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

QA-Supported Programs

Your QA team upholds your company’s high standards. These modules give them the best practices they need to meet your customer’s food safety and quality expectations.

  • 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

Compare Food Safety & Sanitation Online Training Packages

Multi-User License Options

Keep your team’s training organized with a multi-user license! When you purchase a multi-user license for one of the three training packages, you can assign the course to multiple team members and track their progress in our easy to use online portal.

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