This one-day good manufacturing practice course is an introduction on food safety designed for food processing employees. Attendees learn valuable basic information to prevent food contamination by understanding the importance of food microorganisms, food pathogens, personal hygiene, sources of food contamination and prevention systems.
Topics covered:
- Introduction to food microorganisms
- Food borne illness
- Personal hygiene
- HACCP (Hazard Analysis and Critical Control Points)
- Plant sanitation and pest control
- Time and temperature controls
- Food refrigeration and freezing
- Foreign material and cross contamination
- Food allergens and plant security measures