These courses have the components of a food safety management training program needed to ensure the safety of all food processing environments. With a focus on the principles of HACCP, these lessons cover the biological, chemical and physical hazards found in food processing systems, and outlines best practices for prevention and control.
Basic Food Microbiology | 17 mins |
Cleaning & Sanitization | 19 mins |
Document Control | 24 mins |
Food Fraud | 59 mins |
Food Manufacturing Practice | 15 mins |
Food Safety Basics | 33 mins |
HACCP for Frontline Workers | 13 mins |
Personal Hygiene | 12 mins |
Risk Assessment | 34 mins |
Root Cause Analysis | 55 mins |
Starting Your Career in Food Processing | 45 mins |
Supplier Quality Assurance | 29 mins |
(Available to AFPA members only)