This workshop will cover some of the basic food safety principles that employees should be aware of when working with food. Topics include, GMP’s and pre-requisite programs, chemical, physical and microbiological hazards, HACCP, allergen management, sanitation principles including cross contact and cross contamination prevention and employee training. This will be an interactive workshop that will give attendees a good understanding of basic food safety principles and how properly following these principles result in safe food.
Who will benefit from taking this course?
Employees with responsibilities in Food Preparation, Food Production, Quality, Food Safety, HACCP, Regulatory Affairs, Maintenance, Safety and any other associates interested in achieving a better understanding of the basics of food safety.