What will you learn in this course?
This course introduces the scientific principles behind food safety and sanitation practices as well as practical and effective methods you can implement in your plant to keep your products safe.
A rich supply of over 250 photographs taken inside actual food processing plants illustrates food safety principles and proper sanitation practices. There are also instructive diagrams and interactive learning activities designed to support the text.
Topics covered in this course include:
- How an effective food safety and sanitation program maintains profitability and brand reputation
- Potential biological, chemical, and physical hazards in your food processing plant
- The scientific principles behind growth and destruction of pathogenic and spoilage microorganisms and practical strategies for keeping levels to a minimum
- Personal hygiene practices that minimize food contamination
- Fundamentals of sanitary equipment and facilities design and the latest methods and technologies for cleaning and sanitizing food contact surfaces
- Expectations of regulatory agencies and third-party auditors and how you can prepare for inspections
- Potential security hazards and how you can protect your products from deliberate contamination
- Hazards Analysis Critical Control Points (HACCP) concepts and how a sanitation program fits into a well-designed food safety plan
Check out the Course Contents page for a summary of each of the 12 course chapters.
View sample demonstrations of course text and interactive learning activities by clicking the links below:
