Food Safety In The Food Industry

From CCPs to Personal Hygiene, Gain the Skills to Safeguard the Food Industry.

What you'll learn

Know the basic personal hygiene concepts in the food industry

What different types of food contaminants there are and how to recognize them

The concept of working hygienically

How to wash your hands properly

Correct glove use

The importance of cleaning and the link with pest control

What are CCP’s

Requirements

No previous knowledge is needed

Description

Welcome to the comprehensive online course on Food Safety in the Food Industry! Designed to equip professionals with essential knowledge and skills, this course delves deep into crucial subjects that ensure the highest standards of food safety.In this engaging program, we cover a wide range of topics to provide you with a holistic understanding of food safety practices. We begin with an exploration of Critical Control Points (CCPs), the vital stages of food production where control measures are implemented to eliminate or minimize hazards. By understanding CCPs, you will learn how to identify, assess, and manage potential risks effectively.Next, we delve into the critical aspects of cleaning, emphasizing the importance of maintaining impeccable hygiene standards in food preparation and production environments. You will discover the best practices for sanitizing equipment, utensils, and surfaces, along with effective cleaning methods to prevent cross-contamination and ensure a safe food handling environment.Proper storage techniques are essential in preserving the quality and safety of food. Our course provides in-depth insights into optimal temperature control, appropriate packaging, and effective stock rotation strategies. By mastering these concepts, you will safeguard against food spoilage and maintain the integrity of your products.The identification and management of hazards are paramount in the food industry, and our course thoroughly addresses various types of hazards. We delve into physical hazards, such as foreign objects, and delve into strategies for their prevention and control. Additionally, you will gain an understanding of chemical hazards, including potential sources, detection methods, and mitigation measures. Furthermore, we explore allergen hazards and the steps necessary to prevent cross-contamination and meet regulatory requirements.Microbiological hazards pose a significant risk to food safety, and we equip you with the knowledge and tools to mitigate their impact. From understanding the types of microorganisms to implementing effective control measures like HACCP (Hazard Analysis and Critical Control Points), you will learn how to safeguard against contamination and maintain optimal microbiological safety standards.Lastly, personal hygiene plays a crucial role in food safety, and our course devotes considerable attention to this subject. We emphasize the importance of maintaining proper personal hygiene practices, such as handwashing, wearing appropriate attire, and avoiding behaviors that could compromise food safety.With a compelling mix of theoretical knowledge, practical techniques, and real-world case studies, our online course on Food Safety in the Food Industry will empower you to become a proficient professional in the field. Join us today and enhance your expertise to ensure the highest standards of food safety in your workplace. Enroll now and take the first step toward a safer and more successful future in the food industry.

Overview

Section 1: Introduction

Lecture 1 Introduction

Lecture 2 About the Trainer

Lecture 3 Table of Content

Lecture 4 Training Goals

Section 2: Types of hazards for a product

Lecture 5 Type of hazards for a product

Lecture 6 Physical hazard

Lecture 7 Chemical Hazard

Lecture 8 Microbiological Hazard

Lecture 9 Allergen Hazard

Section 3: Personal hygiene

Lecture 10 Personal hygiene

Lecture 11 Working hygienically

Lecture 12 Washing hands

Lecture 13 Washing hands, When to wash them

Lecture 14 Glove use

Section 4: Illness and injuries

Lecture 15 Illness and injuries

Section 5: Cleaning

Lecture 16 Cleaning

Section 6: Pest Control

Lecture 17 Pest Control

Section 7: Storage

Lecture 18 Storage

Section 8: CCP’s

Lecture 19 CCP

Lecture 20 Document Control

Lecture 21 Ending

Factory workers, supervisors, auditors and any person working in a food processing factory