Food Safety Course Outline

Course Description:
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:
1 hr, 9 mins

This training program will cover:

Personal Hygiene (8 mins)

1. Proper Dress
2. Prohibited Activities
3. When to Wash your Hands
4. Proper Hand Washing Technique

Basic Food Microbiology (12 mins)

1. Micro-organisms
2. Types of Food-borne Pathogens
3. Least Wanted Food-borne Pathogens
4. Factors Affecting Microbial Growth

Cleaning and Sanitation (15 mins)

1. Importance of Sanitation
2. Debris, Soil and Cleaners
3. Factors Affecting Cleaning
4. Cleaning vs. Sanitizing
5. Steps in Proper Cleaning and Sanitation
6. Sanitization Standard Operating Procedures

HACCP for Front-line Workers (9 mins)

1. Importance of Food Safety
2. What is HACCP?
3. Prerequisites (Good Manufacturing Practices)
4. Food Safety Hazards
5. CCP Monitoring and Verification

Safe Food Practices for Small Processors (25 mins)

1. Responsibility of Marketing Food to the Public
2. Good Manufacturing Practices
3. Micro-Organisms and Contamination

Total	1 hrs, 9 mins

This course outline has been set according to the operating requirements at:
Alberta Food Processors Association as of September 17, 2010

Begin your Food Safety Online training now.