Fundamentals of Food Safety

Keeping food safe for human or animal consumption means knowing how to execute quality safety practices such as personal hygiene, good manufacturing habits, and proper sanitation.

In this course, you can explore food safety principles through the lens of FDA regulations and the Food Safety Modernization Act (FSMA). You'll learn regulations, hazards, cross-contamination, hygiene, Current Good Manufacturing Practices (CGMPs), sanitation, and documentation.

Teams of students also test the effectiveness of a company’s food safety practices and culture in a mock manufacturing scenario.

Audience

We designed this course for food safety professionals, including:

Production
Quality Management
Senior Management

Topics Include

The course requires 8 hours to complete and covers:

The Regulators
Food & Drug Administration (FDA)
Food Safety Modernization Act of 2011 (FSMA)
North Carolina Department of Agriculture & Consumer Services (NCDA)
Fundamentals of Food Safety
Foodborne Illness
Commodity Outbreaks
Biological Hazards
Physical Hazards
Chemical Hazards
Temperature Danger Zones
Symptoms of Foodborne Illnesses
Cross Contamination
Current Good Manufacturing Practices
5 Pillars of CGMPs
Personal Hygiene
Hand Washing
Sanitation
Food Contact Surfaces
Sanitation/ Sanitation Standard Operating Procedures (SSOPs)

Learning Objectives

Describe fundamentals of food safety.
Illustrate how employee actions affect food safety.
Explain the food safety role of the FDA and NCDA.
Recount CGMP features and importance. CGMP exists to protect the health and safety of patients or consumers.
Express the value of cleaning and sanitizing.
State the different types of food safety hazards.