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Food Handling & Hospitality

Safety Orientation in Food Processing and Handling Environments
When the day begins there is always lots of work to do… orders to fill, quotas to meet and those ever-present deadlines to hit. But if we rush and aren’t careful we could very well cause an accident, damage property – or even suffer a serious injury. This course contains information employees need to create and maintain a safe and healthy workplace.

Back Safety in Food Processing and Handling Environments
More than one million back injuries occur in the food industry every year. But back injuries can be avoided. This program covers situations that can lead to back injuries and what employees can do to avoid them… both at work and at home.

Cleaning and Sanitizing in Food Processing and Handling Part I: Cleaning
Employees who work with food need to be committed to creating products that are safe to eat. So it’s important that they follow good cleaning procedures in their facility. This program covers different types of surfaces, and methods that you can use to clean them as well as other important sanitation and hygiene topics.

Cleaning and Sanitizing in Food Processing and Handling Part II: Sanitizing
In food processing and handling, it is vitally important to keep food products free from harmful microorganisms – such as bacteria, mold, spores and viruses. While “cleaning” is an important first step in protecting food products from contamination, “sanitizing” is what really rids surfaces and equipment of harmful microorganisms.

Food Handling Safety
The food supply in the United States is considered to be very safe, yet millions of Americans still come down with foodborne illnesses every year. This course covers the contamination hazards that are associated with food handling, and the materials, equipment and safe work practices employees should use to ensure that the foods they prepare are safe.

Dealing with Allergens in Food Processing and Handling Environments
This course covers what allergens are, their role in the food supply chain, and how to avoid cross-contamination throughout the food manufacturing and handling processes. The course also addresses relevant FDA regulations and how to establish your own sanitation and cleaning protocols.

HACCP in the Food Industry
Millions of people get sick from foodborne illnesses every year, and thousands of them die. This course discusses the most widely used, international food safety program – the “Hazard Analysis and Critical Control Points” system, which ensures that the food reaching consumers is safe enough to eat.

Good Manufacturing Practices in the Food Industry: Part I
When foreign substances are introduced into food products, it can result in “contamination”. This can not only damage a company’s reputation, but it can result in people getting sick – or worse. This course contains information about how employees can help their facility meet the criteria set by the first three sections of the FDA’s GMP regulation.

Good Manufacturing Practices in the Food Industry: Part II
Food processing and handling facilities have a responsibility to create products that people can safely enjoy – but if employees don’t take the proper precautions, the food could become contaminated. This course contains information about how employees can help their facility meet the criteria set by the last four sections of the FDA’s GMP regulation.

Safety Housekeeping and Accident Prevention in Food Processing and Handling
Maintaining a safe work environment and preventing accidents takes some time and effort. This program covers basic steps employees can take to protect themselves and their coworkers from hazardous situations. They will learn how to identify both obvious and hidden hazards, and how to maintain a good “safety attitude”.

Emergency Planning in Food Processing and Handling Environments
Emergencies can come at us from any direction… at any time. They can stem from natural causes, human error and other factors. This course covers the types of emergencies that can occur in a food processing and handling environment and how employees should respond during an emergency.

Evacuation Procedures in Food Processing and Handling Environments
Dealing with an emergency is never easy. Neither is evacuating a worksite or facility during one. This course discusses Emergency Response Plans, evacuation routes, and communication protocols. It also provides practical guidance on how to respond during an emergency, including how to assist others and how to evacuate safely.

Workplace Violence in Food Processing & Handling Environments
Some people believe that a “certain amount of conflict” on the job is normal. But too often, arguments can escalate into insults, challenges and threats. This program contains valuable information about how to recognize, prevent and handle violence in the food industry.

Heat Stress in Food Processing & Handling Environments
This program covers how the body’s cooling system operates and responds to heat, types of heat-related illnesses and how to treat them, and how to prepare to work in hot food processing and handling environments safely. It also provides guidance on how to engineer controls for hot environments.

Slips, Trips and Falls in Food Processing & Handling Environments
On the job, slips, trips, and falls can be serious problems. In fact, they’re involved in most of the accidents that occur in the food industry. This program contains valuable information about how to identify, avoid and prevent hazards that cause slips, trips and falls and what employees can do to prevent them – both at work and at home.

Hazard Communication in Hospitality Environments
Hazardous materials are used in many tasks that are performed in hospitality environments. This course discuss the requirements of the HAZCOM Standard, the hazards that can be associated with different types of HAZMATs, and what employees can do to avoid these hazards.

Safety Orientation in Food Processing and Handling Environments
When the day begins there is always lots of work to do… orders to fill, quotas to meet and those ever-present deadlines to hit. But if we rush and aren’t careful we could very well cause an accident, damage property – or even suffer a serious injury. This course contains information employees need to create and maintain a safe and healthy workplace.

Back Safety in Food Processing and Handling Environments
More than one million back injuries occur in the food industry every year. But back injuries can be avoided. This program covers situations that can lead to back injuries and what employees can do to avoid them… both at work and at home.

Cleaning and Sanitizing in Food Processing and Handling Part I: Cleaning
Employees who work with food need to be committed to creating products that are safe to eat. So it’s important that they follow good cleaning procedures in their facility. This program covers different types of surfaces, and methods that you can use to clean them as well as other important sanitation and hygiene topics.

Cleaning and Sanitizing in Food Processing and Handling Part II: Sanitizing
In food processing and handling, it is vitally important to keep food products free from harmful microorganisms – such as bacteria, mold, spores and viruses. While “cleaning” is an important first step in protecting food products from contamination, “sanitizing” is what really rids surfaces and equipment of harmful microorganisms.

Food Handling Safety
The food supply in the United States is considered to be very safe, yet millions of Americans still come down with foodborne illnesses every year. This course covers the contamination hazards that are associated with food handling, and the materials, equipment and safe work practices employees should use to ensure that the foods they prepare are safe.

Dealing with Allergens in Food Processing and Handling Environments
This course covers what allergens are, their role in the food supply chain, and how to avoid cross-contamination throughout the food manufacturing and handling processes. The course also addresses relevant FDA regulations and how to establish your own sanitation and cleaning protocols.

HACCP in the Food Industry
Millions of people get sick from foodborne illnesses every year, and thousands of them die. This course discusses the most widely used, international food safety program – the “Hazard Analysis and Critical Control Points” system, which ensures that the food reaching consumers is safe enough to eat.

Good Manufacturing Practices in the Food Industry: Part I
When foreign substances are introduced into food products, it can result in “contamination”. This can not only damage a company’s reputation, but it can result in people getting sick – or worse. This course contains information about how employees can help their facility meet the criteria set by the first three sections of the FDA’s GMP regulation.

Good Manufacturing Practices in the Food Industry: Part II
Food processing and handling facilities have a responsibility to create products that people can safely enjoy – but if employees don’t take the proper precautions, the food could become contaminated. This course contains information about how employees can help their facility meet the criteria set by the last four sections of the FDA’s GMP regulation.

Safety Housekeeping and Accident Prevention in Food Processing and Handling
Maintaining a safe work environment and preventing accidents takes some time and effort. This program covers basic steps employees can take to protect themselves and their coworkers from hazardous situations. They will learn how to identify both obvious and hidden hazards, and how to maintain a good “safety attitude”.

Emergency Planning in Food Processing and Handling Environments
Emergencies can come at us from any direction… at any time. They can stem from natural causes, human error and other factors. This course covers the types of emergencies that can occur in a food processing and handling environment and how employees should respond during an emergency.

Evacuation Procedures in Food Processing and Handling Environments
Dealing with an emergency is never easy. Neither is evacuating a worksite or facility during one. This course discusses Emergency Response Plans, evacuation routes, and communication protocols. It also provides practical guidance on how to respond during an emergency, including how to assist others and how to evacuate safely.

Workplace Violence in Food Processing & Handling Environments
Some people believe that a “certain amount of conflict” on the job is normal. But too often, arguments can escalate into insults, challenges and threats. This program contains valuable information about how to recognize, prevent and handle violence in the food industry.

Heat Stress in Food Processing & Handling Environments
This program covers how the body’s cooling system operates and responds to heat, types of heat-related illnesses and how to treat them, and how to prepare to work in hot food processing and handling environments safely. It also provides guidance on how to engineer controls for hot environments.

Slips, Trips and Falls in Food Processing & Handling Environments
On the job, slips, trips, and falls can be serious problems. In fact, they’re involved in most of the accidents that occur in the food industry. This program contains valuable information about how to identify, avoid and prevent hazards that cause slips, trips and falls and what employees can do to prevent them – both at work and at home.

Hazard Communication in Hospitality Environments
Hazardous materials are used in many tasks that are performed in hospitality environments. This course discuss the requirements of the HAZCOM Standard, the hazards that can be associated with different types of HAZMATs, and what employees can do to avoid these hazards.