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Course Catalog

Food Safety  |  Occupational Safety  |  Employment Law  |  Environmental Management

 

Food Safety for Food Handlers Course

  Ensuring Adequate Cooking Temperatures This lesson covers why adequate cooking is required to kill 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.
  Preventing Bacteria From Multiplying This lesson covers 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.
  Preventing Contamination This lesson covers 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.

Food Manager Certification Preparation Course

  Chemical and Physical Controls

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.
  Cleaning and Sanitizing

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.
  Control Points

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.
  Environmental Health

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.
  Hazard Analysis Critical Control Point (HACCP)

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.
  Microbiology and Food Safety 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.
  Personal Hygiene 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.
  Regulatory Compliance 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.

HACCP Plan Development and Implementation Course

  Introduction to HACCP The Hazard Analysis and Critical Control Point 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 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 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.
  Prerequisites to HACCP 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.
  Biological Hazards and Controls 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.
  Chemical Hazards and Controls 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 and overview of the points and types of controls that should be included in a Chemical Control Program.
  Physical Hazards and Controls 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 HACCP plan. 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.
  Initial and Preliminary Tasks 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.
  Hazard Analysis 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.
  Critical Control Points After the Hazard Analysis, the HACCP team focuses on the second principle, “Determine Critical Control Points.” This lesson focuses on evaluating the control measures previously identified to prevent, eliminate, or reduce food safety hazards to determine which will be recognized as Critical Control Points, CCPs.
  Critical Limits After determining the critical control points, the HACCP team should focus on the third principle, “Establish Critical Limits.” This lesson focuses on establishing the criteria for setting critical limits and operating limits for control measures identified at critical control points.  This lesson also focuses on establishing parameters to signify whether a CCP is “in” or “out” of control.
  Monitoring Critical Control Points After establishing critical limits for the CCPs, the HACCP team must focus on the fourth principle, “Establish Monitoring Procedures.”  This lesson focuses on establishing procedures to monitor the CCPs to determine and document whether the critical limits are being met.
  Corrective Actions After establishing the monitoring procedures, the HACCP team should focus on the fifth principle, “Establish Corrective Actions.” This lesson focuses on establishing appropriate corrective actions 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.
  Verification Procedures After establishing corrective actions, the HACCP team should focus on the sixth principle, “Establish Verification Procedures.” This lesson focuses on establishing activities that determine the validity of the HACCP plan and verify the system is operating according to the plan.
  Recordkeeping After establishing verification procedures, the HACCP team should focus on the seventh principle, “Establish Recordkeeping and Documentation Procedures.”  This lesson focuses on establishing recordkeeping procedures to ensure 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.
  Organizing and Managing HACCP Programs 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.
  HACCP and the Regulatory Agencies 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. 

 

 
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