Food Safety Basics

Many front-line food workers are new to the food industry and often do not understand how food becomes unsafe. This training is designed to bridge those learning gaps and help employees understand those little, everyday habits that can make a big difference.

This workshop covers the foundational principles that employees should be aware of when working with food.. Topics include, GMP’s and prerequisite 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.

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. Workers who are new to the food industry and need a better understanding of what the current best practices are for food safety.

Attendees will gain a good foundational knowledge base to handle food in a hygienically safe way. This will also prepare employees for more advanced training, such as HACCP or FSMA Preventive Controls for Human Food, and expanded roles in food safety and quality within their organization. Topics for this training include: