CALL (714) 985-9556

Food Handling & Hospitality

Food Handling & Hospitality 10

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.

Learn More or Order »
Food Handling & Hospitality 12

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.

Learn More or Order »
Food Handling & Hospitality 13

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.

Learn More or Order »
Food Handling & Hospitality 14

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.

Learn More or Order »
Food Handling & Hospitality 10

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.

Learn More or Order »
Food Handling & Hospitality 12

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.

Learn More or Order »
Food Handling & Hospitality 13

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.

Learn More or Order »
Food Handling & Hospitality 14

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.

Learn More or Order »