AFPA-Alberta Food Processing Association
AFPA-Alberta Food Processing Association
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Awards Dinner Registration Form Posted: Feb 03, 2015

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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:
3 hr, 22 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

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.

  1. Cause Analysis Overview (18 mins)
  2. Five Whys (6 mins)
  3. Fishbone Diagram (13 mins)
  4. Cause & Effect Method (9 mins)

Supplier Quality Assurance

  1. Why Supplier Quality Assurance? - (10 mins)
  2. Supplier Quality Assurance Agreement - (4 mins)
  3. Supplier Certification and Approval - (15 mins)

Risk Assessment

  1. Risk and Hazards - (9 mins)
  2. Risk Analysis - (15 mins)
  3. The Four Components of Risk Assessment - (10 mins)

Document Control NEW! (24 mins)
Document control and record keeping are requirements in every food safety standard and document control is a regulatory requirement within the new food Safety Modernization Act. This course will assist you in creating and implementing a robust document control program.

Total3 hr, 22 mins

Begin your Food Safety Online training now.