Cleaning and Sanitation
GMPs
Food Safety and Security
Operators
Managers- Plan Development and Implementation
This module will give you a general overview of the cleaning and sanitizing process. It presents the difference between cleaning and sanitation, factors effecting cleaning and sanitizing, the basic steps to cleaning and sanitizing, inspections, cleaning records, and food allergens. Click to view a demo.
This module discusses standard Good Manufacturing Practices regarding product quality and sanitary manufacturing methods. Topics include personal hygiene, clothing and jewelry in the work place, and personal work habits. Click to view a demo.
This module presents food safety and security issues in a food production facility. Topics include the difference between food safety and food bio-security, the importance of bio-security, physical security, requirements for employees and non-employees, inspections and audits, emergency response, and prevention of product tampering. Click to view a demo.
HACCP Operators Lesson 1: Introduction to HACCP
Description:
This lesson provides an overview of the HACCP concept and the advantage of using HACCP over traditional testing methods to control food hazards. It also provides an overview of the origin of the HACCP system, the seven HACCP principles used to prevent, eliminate, or reduce food hazards to acceptable levels, and the basic application guidelines necessary for implementing a HACCP plan.
HACCP Operators Lesson 2: Prerequisites to HACCP
Description:
For a HACCP system to function effectively, it must be built on a strong foundation of prerequisite programs that set the stage for HACCP and provide on-going support. This lesson gives an overview of the purpose of prerequisite programs, their purpose, and how they relate to HACCP. It also gives an overview of the Sanitation Standard Operating Procedures, SSOPs, as they relate to HACCP requirements.
HACCP Operators Lesson 3: Biological Hazards and Controls
To understand a HACCP plan, it is necessary to have knowledge of the potential biological hazards. This lesson defines a pathogen and provides an overview of the types of biological hazards and the factors that contribute to foodborne disease outbreaks. It also gives an overview of the sources and controls for the most common foodborne pathogens that need to be addressed in a HACCP plan. In addition, it gives an overview of the potential control measures to reduce, eliminate, or prevent the growth of pathogens.
HACCP Operators Lesson 4: Chemical Hazards and Controls
Description:
This lesson gives an overview of the common types of chemicals used in food processing. It also gives information about naturally occurring substances and intentionally added chemicals that are associated with foodborne illness. In addition, it gives an overview of the points and types of controls that should be included in a Chemical Control Program.
HACCP Operators Lesson 5: Physical Hazards and Controls
This lesson gives an overview of the sources and types of materials that can be physical hazards in foods and the regulations regarding physical hazards. It also gives an overview of controls to minimize the potential for physical hazards in foods.
HACCP Operators Lesson 6: Initial and Preliminary Tasks
Description:
To properly implement a HACCP plan, it helps to know how a plan is developed. This lesson briefly covers those tasks so operations personnel are aware of the tasks associated with the initial development of a HACCP plan.
HACCP Operators Lesson 7: Hazard Analysis
Description:
Hazard Analysis is the process used by the HACCP team to determine which potential hazards present a significant health risk to consumers. This lesson briefly describes a hazard analysis, so operations personnel are aware of how a HACCP plan is developed. The hazard analysis deals with the identification and evaluation of potential food safety hazards and the determination of appropriate control measures.
HACCP Operators Lesson 8: Critical Control Points
This lesson gives an overview of control measures previously identified to prevent, eliminate, or reduce food safety hazards and how they are evaluated to determine which will be recognized as critical control points, CCPs.
HACCP Operators Lesson 9: Critical Limits
Description:
This lesson give an overview of criteria established for setting critical limits and operating limits for control measures identified at critical control points. It also covers parameters that may be established to signify whether a CCP is “in” or “out” of control.
HACCP Operators Lesson 10: Monitoring Critical Control Points
Description:
Procedures must be established to monitor the CCPs to determine and document whether the critical limits are being met. At every CCP, a control measure is used to control an identified hazard. The control measure must operate within one or more established critical limits. This lesson covers monitoring procedures for determining if the process is operating within the critical limit parameters.
HACCP Operators Lesson 11: Corrective Actions
Description:
A deviation from a critical limit for a critical control point will result in an actual or a potential hazard to the consumer. When a deviation occurs, appropriate corrective action must be taken to address the problem. This lesson covers the definition and objective of corrective actions, the options and procedures for taking corrective actions, and recordkeeping and regulatory requirements for corrective actions.
HACCP Operators Lesson 12: Verification Procedures
Description:
Verification evaluates the day-to-day compliance of the activities at each CCP within the HACCP plan. Verification activities are designed to ensure that the control procedures used for prerequisite programs, CCPs, and the HACCP plan are functioning properly to control the hazards. This lesson focuses on activities that verify the HACCP system.
HACCP Operators Lesson 13: Recordkeeping
Description:
Accurate and complete recordkeeping and documentation are essential for a successful HACCP program. Records are the only way to provide evidence that the HACCP plan is being followed. In other words, if it isn’t written down, it didn’t happen. This lesson focuses on the types of records needed in a HACCP system and the recordkeeping procedures for documenting the HACCP plan.
HACCP Lesson 1: Introduction to HACCP
Description:
The Hazard Analysis and Critical Control Points system, or HACCP, focuses on preventing problems that could lead to foodborne illness or injury. HACCP is a management system that is required for meat and poultry products amenable to the US Department of Agriculture (USDA) inspection, plus seafood and juice products amenable to Food and Drug Administration (FDA) inspection. This lesson provides an overview of the HACCP concept and the advantages of using HACCP over traditional testing methods to control food hazards. It also provides an overview of the origin of the HACCP system, the seven HACCP principles used to develop an effective plan to prevent, eliminate, or reduce food hazards to acceptable levels, and the basic application guidelines necessary for implementing a HACCP plan.
Objectives:
Identify the basic concept underlying HACCP and the advantages of using HACCP over traditional testing methods to control food hazards.
Identify the origin of HACCP and how it evolved as a food safety system.
Identify the seven HACCP principles used to develop an effective plan to prevent, eliminate, or reduce food hazards to acceptable levels.
Identify the basic application guidelines necessary for implementing a HACCP plan.
HACCP Lesson 2: Prerequisites to HACCP
Description:
For a HACCP system to function effectively, it must be built on a strong foundation of prerequisite programs that set the stage for HACCP and provide on-going support. This lesson gives an overview of the purpose of prerequisite programs, how they relate to HACCP, and how to determine if a procedure should be in a prerequisite program or a HACCP plan. It also gives an overview of the conditions and activities necessary for establishing prerequisite programs, and the Sanitation Standard Operating Procedures as they relate to HACCP requirements for seafood, juice, and meat and poultry processors.
Objectives:
HACCP Lesson 3: Biological Hazards and Controls
Description:
To perform a hazard analysis for the development of a HACCP plan, it is necessary to have knowledge of the potential biological hazards. This lesson provides an overview of the types of foodborne disease and how they are transmitted. It also gives an overview of the characteristics, sources, and controls for the most common foodborne pathogens that need to be addressed in a HACCP plan. In addition, it gives an overview of the potential control measures to reduce, eliminate, or prevent the growth of pathogens.
Objectives:
HACCP Lesson 4: Chemical Hazards and Controls
Description:
To effectively conduct a hazard analysis, the HACCP team must have information and guidelines for identifying potential chemical hazards and for determining if they should be included in the HACCP plan. This lesson gives an overview of the common types of chemicals used in food processing and the laws and regulations regarding hazardous chemicals. It also gives information about naturally occurring substances and intentionally added chemicals that are associated with foodborne illness or injury. In addition, it gives an overview of the points and types of controls that should be included in a Chemical Control Program.
Objectives:
HACCP Lesson 5: Physical Hazards and Controls
Description:
To effectively conduct a hazard analysis, the HACCP team must have information and guidelines for identifying potential physical hazards and for determining if they should be included in the HACCPplan. This lesson gives an overview of the sources and types of materials that can be physical hazards in foods and the regulations regarding physical hazards. It also gives an overview of controls to minimize the potential for physical hazards in food.
Objectives:
HACCP Lesson 6: Initial and Preliminary Tasks
Description:
Several tasks must be completed before applying the seven HACCP principles to a specific product and process. Failure to properly address these tasks could lead to inadequate design, implementation, and management of the HACCP plan. This lesson covers the skills and responsibilities of the HACCP coordinator, the proper forms and tools needed to develop a HACCP plan, and the preliminary tasks that must be completed before developing the HACCP principles.
Objectives:
HACCP Lesson 7: Hazard Analysis
Description:
The Hazard Analysis, the first HACCP principle, is the process used by the HACCP team to determine which potential hazards present a significant health risk to consumers. This lesson focuses on the importance of conducting a thorough hazard analysis, what is defined as a food safety hazard and a hazard analysis, how to identify and evaluate potential food safety hazards, examples of appropriate control measures, and the regulatory requirements for conducting a hazard analysis.
Objectives:
HACCP Lesson 8: Critical Control Points
Description:
After the Hazard Analysis, the HACCP team focuses on the second principle, “Determine Critical Control Points.” In this step, control measures previously identified to prevent, eliminate, or reduce food safety hazards will be evaluated to determine which will be recognized as Critical Control Points, CCPs.
Objectives:
HACCP Lesson 9: Critical Limits
Description:
After determining the critical control points, the HACCP team should focus on the third principle, “Establish Critical Limits.” In this step, criteria will be established for setting critical limits and operating limits for control measures identified at critical control points. Also, parameters will be established to signify whether a CCP is “in” or “out” of control.
Objectives:
HACCP Lesson 10: Monitoring Critical Control Points
Description:
After establishing critical limits for the CCPs, the HACCP team must focus on the fourth principle, Establish Monitoring Procedures. In this step, procedures must be established to monitor the CCPs to determine and document whether the critical limits are being met.
Objectives:
HACCP Lesson 11: Corrective Actions
Description:
After establishing the monitoring procedures, the HACCP team should focus on the fifth principle, “Establish Corrective Actions.” In this principle, appropriate corrective actions will be established that must be taken when a deviation from a critical limit occurs. This lesson covers the definition and objective of corrective actions, the options and procedures for taking corrective actions, and recordkeeping and regulatory requirements for corrective actions.
Objectives:
HACCP Lesson 12: Verification Procedures
Description:
After establishing corrective actions, the HACCP team should focus on the sixth principle, “Establish Verification Procedures.” This principle focuses on establishing activities that determine the validity of the HACCP plan and verify the system is operating according to the plan.
Objectives:
HACCP Lesson 13: Recordkeeping
Description:
After establishing verification procedures, the HACCP team should focus on the seventh principle, “Establish Recordkeeping and Documentation Procedures.” This principle ensures written evidence is available to trace the production history of a finished product and verify the product was produced in accordance with the HACCP plan.
Objectives:
HACCP Lesson 14: Organizing and Managing HACCP Programs
Description:
After an establishment decides to use HACCP as the system for ensuring the safety of its products, the establishment should commit to making the HACCP program an integral part of their operations. This lesson provides requirements for organizing, implementing, and managing a HACCP plan and a HACCP program.
Objectives:
HACCP Lesson 15: HACCP and the Regulatory Agencies
Description:
Since 1997, the U.S. food regulatory agencies have begun to require the application of HACCP for individual segments of the food industry. This lesson provides a brief overview of the current regulatory environment for HACCP and the USDA/FSIS and FDA HACCP regulations.
Objectives:
Ensuring Adequate Cooking Temperatures
Requirement References
Goal
The student will recognize that adequate cooking kills most germs to make food safe, the adequate cooking temperatures for variety of foods, proper use and placement of the thermometer, and how to calibrate and keep a food thermometer clean.
Target Audience
All food workers with cooking responsibilities
Objectives
Preventing Bacteria from Multiplying
Requirement References
Goal
The learner will identify foods that will and will not support the growth of harmful bacteria, the food temperature danger zone, and proper methods to keep cold foods cold, hot foods hot, and the methods for properly cooling foods for later service to prevent bacteria from multiplying.
Target Audience
All food workers with food preparation responsibilities
Objectives
Preventing Contamination
Requirement References
Goal
The learner will learn how contamination is defined, including the three specific types of contamination, identify measures that prevent contamination during receiving, storage, preparation, and service, and how to prevent contamination from people, utensils, equipment, other food, and the environment.
Target Audience
All food workers with food preparation responsibilities
Objectives
Chemical and Physical Controls
Requirement References
Description
Managers who oversee food production share a critical responsibility for serving food that is safe to eat. They must ensure workers know and follow the general procedures for controlling chemical and physical contamination of foods prepared and served in their facility.
Audience
All food workers with management responsibilities.
Objectives
Cleaning and Sanitizing
Requirement References
Description
Managers who oversee food production share a critical responsibility for serving food that is safe to eat. They must ensure workers know and follow the general procedures for environmental cleaning and sanitizing.
Audience
All food workers with management responsibilities.
Objectives
Control Points
Requirement References
Description
Managers who oversee food production share a critical responsibility for serving food that is safe to eat. They must ensure the required standard operating procedures for safe food production are strictly followed at each control point in the food production process, including receiving, storage, preparation, and cooking, cooling, and service.
Audience
All food workers with management responsibilities.
Objectives
Environmental Health
Requirement References
Description
Managers who oversee food production share a critical responsibility for serving food that is safe to eat. They must know, and ensure workers know, the signs of pest infestation and potential solutions for controlling pests. In addition, they must be able to identify problems and implement solutions associated with plumbing, ventilation, water supply, and waste disposal.
Audience
All food workers with management responsibilities.
Objectives
Hazard Analysis Critical Control Point (HACCP)
Requirement References
Description
Safety concerns about our food supply prompted FDA to develop and encourage the use of a new food safety program, Hazard Analysis and Critical Control Point, HACCP. This lesson gives an overview of the seven HACCP Principles, how a HACCP Plan can help reduce the risk of foodborne illness, the basic contents of a HACCP Plan, and the fundamental steps for determining critical control points to prevent, eliminate, or reduce food hazards to acceptable levels.
Audience
All food workers with management responsibilities.
Objectives
Microbiology and Food Safety
Requirement References
Description
This lesson gives an overview of the types of foodborne illnesses and how they are transmitted, the most common microorganisms that cause foodborne illnesses, how bacteria multiply, and the conditions that support bacterial multiplication.
Audience
All food workers with management responsibilities.
Objectives
Personal Hygiene
Requirement References
Description
Managers who oversee food production share a critical responsibility for serving food that is safe to eat. They must ensure workers know and follow the standard operating procedures for handwashing, personal hygiene, and employee illnesses.
Audience
All food workers with management responsibilities.
Objectives
Regulatory Compliance
Requirement References
Description
More than 76 million estimated illnesses, 300,000 hospitalizations, and 5,000 deaths are attributed to foodborne illness in the United States each year. To reduce the staggering number of incidents, federal, state, and local agencies provide guidance and require specific practices for safeguarding food served to the public. This lesson addresses the regulatory compliance issues that affect food establishments.
Audience
All food workers with management responsibilities.
Objectives
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Food Safety Course Catalog
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GMPs Module Demo
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