Introduction To Food Safety In The Workplace

This course is an introduction to food safety focusing on hazards and hazard control
What you'll learn
Understand the term Food Safety
Key pillars and principles of Food Safety
Hazards associated with Food
Control measures for food hazards
Monitoring of Control measures
The difference between Validation and Verification
Corrective measures for non-conformances
The importance of Traceability and Record Keeping
My role in Food Safety
Requirements
No former food safety training is required
No minimum qualification is required
The attendee should at least be able to read and write and understand the English language
Description
This course is for learners who has had no or some training on food safety and needs to understand more about their role in a food manufacturing environment when it comes to food safety. This course will introduce you to the term "food safety" and give you examples on what safe food is or is not. During this course, you will gain a basic understanding of food safety in a manufacturing environment.learn about hazards, hazard categories are and how they are controlled.be reminded of your responsibility in the food safety system and what attributes you should have or principles you should work by to deliver safe food.After this course you will be able to return to your work environment and be able to successfully identify hazards, understand how they are controlled, the impact they have on delivering safe food and understand the different control measures and methods to control the identified hazards in your environment. We will also briefly look at what to do if control criteria is not met and the consequences thereof. Lastly, you will know how to apply your mind in your food environment and think differently about food safety to assure the delivering of safe food to your customers, which is the ultimate goal of any food safety system.
Overview
Section 1: Introduction
Lecture 1 Introduction
Section 2: Understanding the term Food Safety
Lecture 2 Understand the term Food Safety
Section 3: Evaluation 1 - Understanding Food Safety
Section 4: Hazard Control Program
Lecture 3 Key Pillars and Principles of Food Safety
Lecture 4 Hazards associated with food
Lecture 5 Control Measures for Hazards
Lecture 6 Monitoring of Control Measures
Section 5: Validation and Verification
Lecture 7 Validation and Verification
Section 6: Corrective Measures for Non-Conformances
Lecture 8 Corrective Measures for Non-Conformances
Section 7: Traceability and Record Keeping
Lecture 9 Traceability and Record Keeping
Section 8: My Role in Food Safety
Lecture 10 My Role in Food Safety
Entry Level Staff, Supervisors, Team Leaders,Beginners in Food Safety,Manufacturing Staff requiring annual food safety refresher



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