Online Training – Food Safety for Food Manufacturers

The Food Safety for Food Manufacturers online curriculum includes modules listed below.

Each individual course can be taken independently of each other.  Approximate times for each course are provided.  Courses may be closed and continued at a later time.  

Cleaning and Sanitizing Procedures for Food Manufacturers

  • Estimated Course Time – 23:20
  • Recognize the importance of handling chemicals properly and wearing personal protective equipment.
  • Explain the difference between cleaning and sanitizing, and why cleaning and sanitizing should be done regularly outline a basic cleaning process for effectively maintaining a facility.
  • Discuss the importance of addressing growth niches and biofilms as part of a regular cleaning and sanitizing schedule.

Cleaning and Sanitizing in a Dry Foods Facility

  • Estimated Course Time – 22:48
  • Explain the difference between cleaning and sanitizing, and why they should be done regularly.
  • Understand the importance of addressing growth niches on a regular schedule, and describe the characteristics of a biofilm.
  • Identify tools commonly used for cleaning in a dry facility, and demonstrate good practices for using tools.
  • Outline a basic cleaning process for effectively maintaining a dry facility.
  • Describe how to clean mobile equipment when water is necessary.
  • Discuss good practices for cleaning stationary equipment when water is necessary.

Introduction to Food Allergens

  • Estimated Course Time –
  • Identify the most common food allergens.
  • Understand that a person who is allergic to a specific ingredient has to avoid ll foods that contain the ingredient.
  • Explain why it’s so important to properly label foods that contain allergenic ingredients.

Proper Handling of Food Allergens

  • Estimated Course Time – 14:31
  • Define the term “cross contact,” and how cross contact can happen.
  • Discuss how to help prevent cross contact in receiving and storage.
  • Explain how cross contact happens during formulation, and how to properly handle ingredients.
  • Identify preventative measures for preventing cross contact during processing and product labeling.
  • Understand how proper cleaning and sanitation can help control the spread of allergens.

Controlling Salmonella in Food Manufacturing

  • Estimated Course Time – 19:48
  • Describe the properties of Salmonella and it’s dangers to public health.
  • Explain how Salmonella can enter a facility.
  • Explain how Salmonella can spread in a facility.
  • Discuss how to help prevent the spread of Salmonella by following GMPs.
  • Discuss how to help prevent the spread of Salmonella through proper cleaning, sanitation, and observation.

Dangerous Microorganisms in Food Manufacturing

  • Estimated Course Time – 14:39
  • Identify some common types of microorganisms and where they can be.
  • Recognize the places where bacteria can grow, and identify some examples that are a concern to the food industry.
  • Recognize that bacteria grow well when a food supply, low acidity, and sufficient time are available.
  • Understand that bacteria grow well when exposed to the proper temperature, oxygen, and moisture.
  • Demonstrate good work practices that can help prevent the growth of bacteria.

Overview of Dangerous E. coli

  • Estimated Course Time – 23:25
  • Describe what E. coli is and where it can survive
  • Understand the dangers of E. coli to public health
  • Explain how E. coli can enter and spread in a facility
  • Discuss how to help prevent the spread of E. coli

Preventing Foodborne Illness

  • Estimated Course Time – 25:22
  • Identify three main causes of foodborne illness and how they occur.
  • Explain how to help prevent cross-contamination of food by following good work practices.
  • Understand how to prevent microorganism growth through proper food storage and temperature management.

Understanding Listeria and its Dangers to Food

  • Estimated Course Time – 24:43
  • Describe what Listeria is and how it can enter a facility.
  • Understand why Listeria poses a serious danger to public health.
  • Understand how Listeria can spread and form biofilms, or collect in growth niches.
  • Discuss how to help prevent Listeria spread by following good manufacturing practices.
  • Describe how to help prevent Listeria through careful observation of a facility.

Foodborne Illness and Employee Reporting

  • Estimated Course Time – 21:10
  • Explain how a foodborne illness can spread and make you sick.
  • Identify common viruses that can cause a foodborne illness and the symptoms that can develop.
  • Identify common bacteria that can cause a foodborne illness and the symptoms that can develop.
  • Know when to report an illness to help prevent it from spreading to other people.
  • Recognize situations in which a person can be exposed to an illness.
  • Understand the requirements for returning to work after an illness.

GMPs:  Effective Hand Washing Techniques

  • Estimated Course Time – 18:39
  • Understand that frequent and effective hand washing helps prevent the spread of dangerous microorganisms.
  • Identify when hands should be washed.
  • Demonstrate an effective hand washing process.

GMPs: Promoting Personal Hygiene

  • Estimated Course Time – 17:45
  • Discuss good personal hygiene practices to follow both before and during work to protect the safety of food.
  • Explain how to maintain a clean uniform at work to help prevent contaminants from spreading.
  • Demonstrate how to properly put on sanitary gloves before working with food.
  • Identify when sanitary gloves should be changed.

GMPs for Maintenance Personnel

  • Estimate Course Time – 21:51
  • Explain the benefits of following good manufacturing practices.
  • Identify personal hygiene GMPs to follow when working in maintenance.
  • Discuss how to prevent your tools from contaminating equipment or products.
  • Understand the importance of practicing GMPs when moving from raw to finished areas.

Preventing Food Contamination

  • Estimated Course Time – 23:48
  • Identify the three main types of food safety hazards and give examples of each.
  • Describe how biological cross contamination of raw products can occur due to the production process and employee actions
  • Understand that cooked and pasteurized products can be re-contaminated after processing due to cross contamination.
  • Explain how Good Manufacturing practices can help prevent biological contamination, and understand the importance of moisture control.
  • Explain how to reduce the risk of chemical contamination due to pesticides, cleaners and other chemicals.
  • Demonstrate good work practices for preventing physical contamination of products.

Basic Food Facility Security

  • Estimated Course Time –
  • Explain how to promote security outside a facility, and understand why it’s important to keep exterior doors closed.
  • Discuss how to handle visitors and other members of the public, and be aware of the dangers of personnel threats by authorized employees.
  • Explain how to promote security in restricted areas and laboratories.
  • Understand how to maintain the security of computer systems.
  • Describe how to handle incoming deliveries and outgoing shipments.
  • Describe the five parts of the Employees FIRST initiative.

Environmental Monitoring Basics

  • Estimated Course Time –
  • Understand the importance of environmental monitoring for preventing the spread of microorganisms.
  • Identify examples of the types of indicators used for testing.
  • Identify the places where environmental monitoring should be performed.
  • Discuss how and where environmental samples may be collected.
  • Discuss the actions to take if a sample tests unsatisfactory.

Introduction to Food Safety Standards

  • Estimated Course Time – 24:59
  • Explain the role of Global Food Safety Initiative in promoting food safety and quality.
  • Understand the function of a Food Safety Standard.
  • Discuss the purpose and common elements of a Food Safety Management System.
  • Identify examples of how a Food Safety Management System affects a food processing job.

Overview of HACCP

  • Estimated Course Time – 17:48
  • Explain the purpose of HACCP and identify food safety hazards it aims to reduce or eliminate.
  • Discuss how prerequisite programs contribute to the success of a HACCP plan.
  • Understand how hazards may be reduced or eliminated through monitoring of critical control points.
  • Give examples of how an individual can personally support a HACCP plan.

Overview of HACCP for Supervisors

  • Estimated Course Time – 28:41
  • Explain the purpose of HACCP and identify food safety hazards it aims to reduce or eliminate.
  • Discuss how prerequisite programs contribute to the success of a HACCP plan.
  • Identify the five preliminary tasks that must be completed before a HACCP plan is created.
  • Understand the purpose of the seven principles of HACCP.

Alchemy Systems, the leader in food worker training, is proud to introduce SISTEM Express, a training/tracking product designed especially for small and medium-sized food processors who are being pressured to achieve GFSI compliance.

Alchemy has quickly become the industry standard for making training and recordkeeping a virtually pain-free process. The courses were designed by food safety and compliance experts to meet the unique requests of processors:

  • Completely eliminate paperwork
  • Meet all GFSI, OSHA, EEOC and industry-specific compliance needs
  • Use an audit-ready compliance database
  • Cost less than classroom training and other e-learning solutions
  • Deliver a consistent message
  • Deal with multiple languages and differing levels of literacy
  • At audit time, be able to prove that workers took their training and understood it

Our Experience

Mérieux NutriSciences has extensive experience in developing and customizing training courses for the food industry. If you’re interested in training on a topic not covered on our website, feel free to contact us.