This course contains information employees need to create and maintain a safe and healthy workplace.

Topics covered in this course include:

• How to prepare mentally for the job
• Safety housekeeping and accident prevention
• Proper selection/use of personal protective equipment
• Safe work practices
• How to prepare for emergencies
• and more

Available in English and Spanish

(Producer: Marcom)

This program covers situations that can lead to back injuries and what employees can do to avoid them… both at work and at home.

Information covered in this topic includes:

• The structure of the back
• Sources of back pain and injuries
• The importance of good posture
• How to lift objects without injuring your back
• Developing healthy habits to keep your back pain-free
• and more

Available in English and Spanish

(Producer: Marcom)

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.

Topics covered in this course include:

• How heat affects the body’s “cooling system”
• Types of heat-related illnesses and symptoms
• Treating heat-related illnesses
• How to prepare for working in hot environments
• How to engineer controls for hot environments
• and more

Available in English and Spanish
(Producer: Marcom)

We’ve all slipped on the snow or ice in the winter… and tripped over a loose piece of carpet or our kids’ toys…and not thought much about it.

But in 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 now-a-days. Fortunately, slips, trips and falls can be prevented.

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.

Topics covered include:

• How your “center of gravity” affects balance & stability
• Defining “slips”, “trips” and “falls”
• How to navigate walking surfaces safely
• Footwear to prevent slips, trips and falls
• How to “fall properly”
• and more

Available in English and Spanish
(Producer: Marcom)

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.

Topics covered include:

• Sources of HAZMAT information
• Exposure to hazardous materials
• Different types of HAZMATs
• Personal protective equipment and safe storage
• Responding to a HAZMAT spill
• and more

All “Hazard Communication” products are available in English and Spanish.

(Producer: Marcom)

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 that they work with could become contaminated by harmful microorganisms.

In order to reduce this risk, the U.S. Food and Drug Administration (FDA) has created a regulation called “Current Good Manufacturing Practices” that establishes criteria for creating a contamination-free environment.

To adhere to the FDA regulation, each food processing and handling facility must develop their own set of Good Manufacturing Practices (GMPs) that can help prevent contamination… so that their food products will be safe to eat.

This course contains valuable information about how employees can help their facility meet the criteria set by the last four sections of the FDA’s GMP regulation… addressing Sanitary Facilities and Controls, Equipment and Utensils, Manufacturing Processing and Controls, and Warehousing and Distribution.

Topics covered in the course include:

• An overview of the last four sections of the FDA’s GMP regulation
• Preventing contamination in the water supply
• Keeping equipment and utensils in good working order
• Avoiding contaminants during manufacturing operations
• and more

Available in English and Spanish
(Producer: Marcom)

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”, develop positive “safety habits” and recognize their capabilities and limitations.

Topics covered include:

• How to develop a good “safety attitude”
• How to maintain a safe work environment
• The correct use of tools and equipment
• Recognizing and storing hazardous materials
• Selecting the right personal protective equipment for the job
• and more

Available in English and Spanish

(Producer: Marcom)

Emergencies can come at us from any direction… at any time. They can stem from natural causes… or human error…and can include medical problems, gas leaks, fires, explosions, hurricanes, floods, riots and acts of terrorism – even an “active shooter”.

Topics covered include:

• Creating an Emergency Plan
• The threat of terrorism
• “Active shooter” situations
• Your role in emergency planning
• The process of “emergency action drills”
• Playing your part in “emergency action drills”
• and more

Available in English and Spanish

(Producer: Marcom)

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. Sometimes these conflicts can even become physical, and lead to serious injuries… even death.

All of these situations are examples of “workplace violence”… and they can happen in any work environment. If they do, it can be stressful, bad for morale and downright dangerous.

So how much conflict is too much? And where do we draw the line?

This program contains valuable information about how to recognize, prevent and handle violence in the food industry. This course features video and terminology that show the environment and operations of this industry.

Topics covered include:

• Defining violence in your workplace
• “Warning signs” that violence is going to occur
• How to handle “aggressive” behavior
• How to deal with “violent” behavior
• Creating a Workplace Violence Prevention Program
• and more

Available in English and Spanish

(Producer: Marcom)

Exposure to harmful microorganisms, such as bacteria, spores, fungi and viruses, can contaminate food products during the manufacturing process. And if customers eat this contaminated food, it can result in what are known as “foodborne illnesses”. But if employees follow the proper cleaning procedures, it can help to eliminate these microorganisms.

Topics covered in this course include:

• Different types of surfaces, and methods that you can use to clean them
• When and how employees should wash their hands
• How employees can keep their hands germ-free throughout their workday
• Practicing good “personal hygiene”
• The elements of the cleaning process that are represented by the acronym “TACT WINS”
• Basic methods for cleaning both wet and dry surfaces
• and more

Available in English and Spanish

(Producer: Marcom)