PIR Brochure (PDF Download) Posted: Nov 06, 2014
Food Safety Course Registration form 2015 (Word Version) Posted: Oct 20, 2014
Food Safety Course Registration form 2015 (PDF Version) Posted: Oct 20, 2014
Food Safety Conference March 2015 Agenda & Registration Posted: Oct 08, 2014
2014 Food Safety Course Registration Form (PDF VERSION) Posted: Sep 02, 2014
Food Safety Management helps safeguard quality and safety throughout the whole food supply chain including raw and semi-manufactured foodstuffs and final products in all principal food segments. Establishing a food safety management system and getting it certified is an important step in ensuring control over your supply chain. HACCP, meaning Hazard Analysis Critical Control Points, can be used in restaurants, school food service and other sites to keep food as safe as possible.
Total Training Time:
2 hr, 58 mins
This training program will cover:
Personal Hygiene (8 mins)
Basic Food Microbiology (12 mins)
Cleaning and Sanitation (15 mins)
HACCP for Front-line Workers (9 mins)
Safe Food Practices for Small Processors (25 mins)
Root Cause Analysis (46 mins)
The practice of Root Cause Analysis tries to solve problems by attempting to identify and correct the root causes of events, as opposed to simply addressing their symptoms. RCA is typically used as a reactive method of identifying event(s) causes, revealing problems and solving them. There are many different tools, processes, and philosophies for performing RCA, many of which are explained in the course.
Supplier Quality Assurance
|Total||2 hr, 58 mins|
Begin your Food Safety Online training now.