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Annual Subscription of Courses (Includes entire library) Annual Subscription of Courses (Includes entire library)

Food Safety

Food Safety Culture
Introduction to GMP
Sanitation
Personal Hygiene
Introduction to Allergens
Food Safety Culture

01-ENG-4001 What is a Food Safety Hero   Those who work in food manufacturing are food safety heroes. However, many of them don’t know it. That’s why we designed this course for the employees of the food production facilities. We want them to understand the impact they have on food safety, no matter the job they perform in the factory, from the janitor to the CEO. All members of a food manufacturing team will benefit from this course as it gives a clear example of how a food safety issue such as allergen cross contact can impact the consumer. It helps the learner understand the impact of loosely managed food safety programs. Course Length: 8 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Describe why the food manufacturing industry needs food safety heroes
  • Define a Food Safety Hero
  • Determine how they can become a food safety hero
Who should take this course:
  • Front Line Employees
  • Supervisors and Managers
  • Office Personnel including sales, marketing, administration, etc.
  • Anyone with responsibility in food manufacturing facility
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
Introduction to GMP

01-ENG-1001 Intro to GMP’s Good Manufacturing Practices are the base system for manufacturing food products safely. This course helps learners understand that the GMP’s they must follow in the manufacturing facility are required by the government. They are not rules made up by the company to make life for the workers more difficult. The course discusses the acronym GMP, or Good Manufacturing Practices, the history of GMP’s and the different regulations that pertain to food products. Such as meat, seafood, and other food products. Course Length: 8 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Discuss the importance of Good Manufacturing Practices
  • Understand why following GMP’s help the learner protect the public
  • Identify regulations that pertain to differing food products
Who should take this course:
  • Front Line Employees
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
01-ENG-1002 Disease Control Controlling infectious diseases is an important part of food manufacturing. Having a formal disease control program will protect your facility from an unfortunate incident involving bodily fluids and food contamination. Part of that program must include training for employees on infectious diseases that may potentially impact your food or food contact surfaces. This course helps the learner define infectious diseases and bodily fluids. It also emphasizes the importance of communicating potential infectious diseases that they may suffer from and what may happen when they report. Course Length: 11 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Define Infectious Diseases and identify if they may be a carrier of an infectious disease
  • Understand how to report if they have a potential infectious disease
  • Determine with Supervisors if their infectious disease might prevent them from working with open food
  • Understand body fluids and how they can become a contaminate
  • Identify proper cleaning and sanitization practices that must be taken after a spill of bodily fluid
Who should take this course:
  • Front Line Employees
  • Individuals with Responsibility for cleaning bodily fluid spills
  • Facility Emergency personnel
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
01-ENG-1003 Personnel Practices Employee practices can have a big impact on the safety of the foods you produce. People play the biggest role in protecting the food supply and effective food safety training helps to lower the risk. This course delivers information employees can use to ensure they are following best personnel practices in the work environment. The course reviews good manufacturing practices and infectious diseases as they have a big impact on food safety. It also identifies common food safety dangers in the production environment such as floors, walls, equipment and utensils. It addresses what to look for and how they may prevent potential contamination issues from occurring just by communicating what they’ve identified. Course Length: 17 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Identify common contamination dangers they might encounter in the food production environment
  • Understand traffic patterns and how they may impact food safety
  • Identify potential sources of physical contaminates before they impact the food
  • Describe different types of chemicals that may be in a food manufacturing plant such as cleaning, maintenance and pesticides
  • Understand how they can become a Food Safety Hero!
Who should take this course:
  • Front Line Employees
  • Sanitation Workers
  • Quality Assurance, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
01-ENG-1004 Visitors Often, there are visitors or non-employees that might visit a food production facility. The reason for the visits can vary from customers, auditors, regulatory bodies, and even public tours. When the doors to the facility are open to visitors, its important to identify risks that may occur and predetermine escort policies through the duration of the visit. This course alerts the learners to what types of visitors may come into the production environment and typical purposes of each visit. It emphasizes the importance of following GMP’s as well as when a visitor is required to be escorted. It also reviews what an employee should do in the event that they see a person in the facility who is not escorted and is not recognized by employees. Course Length: 15 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Define the types of visitors that come into a food manufacturing facility
  • Understand reasons why visitors may be present such as contract service providers
  • Define types of Regulatory Visitors and Auditors
  • Determine escort rules and how to communicate when unescorted visitors are identified
Who should take this course:
  • Front Line Employees
  • Quality Assurance, Sanitation, Maintenance, Shipping, Receiving Personnel
  • Reception, front office staff
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
01-ENG-1005 HACCP Even with the passing of the 2011 Food Safety Modernization Act and the Preventive Controls Regulations, many food manufacturing facilities must still comply with HACCP. This includes meat and poultry producers, seafood, and juice manufacturers. Additionally, those facilities that are certified to a 3rd party audit standard must also comply with HACCP Principles. This course is a beginner’s course which teaches the history of HACCP and defines the acronym so that employees can begin their journey in working within a system designed for food safety. It reviews the seven HACCP Principles and emphasizes the importance of pre-requisite programs in preventing potential food safety hazards. Course Length: 14 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Describe the history of HACCP and who must have a HACCP based food safety system
  • Understand that HACCP is regulated by governmental bodies for some food products
  • Define the acronym HACCP
  • Describe the 7 HACCP Principles
  • Understand how HACCP helps to produce a safe food product
Who should take this course:
  • Front Line Employees
  • Quality Assurance, Sanitation, Maintenance, Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
Sanitation

01-ENG-5001 Introduction to Sanitation Sanitation is a key ingredient to any factory producing food products. Improper sanitation can lead to serious issues for consumers and teaching employees these risks will impact their ability to effectively carry out their sanitation duties. The course defines types of sanitation including wet and dry cleaning, and the basic elements of a sanitation program. It helps learners understand the types of bacteria that may grow if proper sanitation procedures aren’t carried out along with the impact of someone who might consume a product containing any one of these forms of bacteria. Course Length: 10 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Understand types of sanitation and why it is important in your food facility
  • Identify basic elements of a sanitation program
  • Understand the importance of proper training of sanitation workers
  • Identify a Sanitation Standard Operating Procedure and its elements
Who should take this course:
  • Front Line Sanitation Employees
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
01-ENG-5002 Chemical Control for Sanitation In a food manufacturing environment, chemicals must be used as part of a sanitation program. This course teaches the learner typical chemicals used in a food plant and why using the proper concentrations is an important piece of the food safety puzzle. This course also delves into workplace safety in the sanitation realm and clearly describes what might happen in the event of improper mixing of cleaning chemicals. Safety Data Sheets contain a wealth of information for the user of the chemical and this course reviews each section of the SDS. Lastly, the course reviews proper Personal Protective Equipment typically used when working with sanitation chemicals. Safety is a priority! Course Length: 10 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Understand types of chemicals typically used in the sanitation process
  • Identify an SDS sheet and describe section of importance to the sanitor
  • Understand the importance of personal protective equipment
  • Understand that chemicals must never be mixed
Who should take this course:
  • Front Line Sanitation Employees
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
Category: Food Safety - Sanitation Good Manufacturing Practices are an important part of the sanitation process even when we are not working directly with food. All employees, including sanitation have the potential to introduce viruses and pathogens into the food production line. This course is designed to teach employees the importance of following GMPs during the sanitation process. Course Length: 11 Minutes Students who take this course will be able to:
  • How to prevent contamination issues form occurring during the sanitation process
Who should take this course:
  • Front Line Employees
  • Sanitation
  • Shipping and Receiving
  • Maintenance
Category: Food Safety - Sanitation When working with allergens, sanitation is one of the most important steps in preventing allergen cross-contact. This course discusses conditions under which extra precautions must be taken when performing allergen cleaning. Course Length: 10 Minutes Students who take this course will be able to:
  • Identify source of allergen cross contact
  • Understand they types of cleaning used for the removal of allergens
  • Understand why sanitation is important during changeovers
  • Reduce the risk of allergen cross-contact during the sanitation process
Who should take this course:
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
Category: Food Safety - Sanitation Food Manufactures use different types of cleaning practices depending on the type of product produced and the equipment used. This course describes basic steps to reduce or eliminate soil from food contact and non-food contact surfaces to prevent the growth and spread of bacteria. Course Length: 11 Minutes Students who take this course will be able to:
  • Understand they types of cleaning methods
  • Know the basic steps of wet and dry cleaning
Who should take this course:
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
Category: Food Safety - Sanitation Cleaning is the most important task in a food manufacturing environment. When the facility is kept clean, it reduces the risk of bacteria from forming and foreign material from potentially entering the food products. This course covers the basic steps for creating and maintaining a master cleaning schedule and also why they are an important part of your sanitation program. Course Length: 9 Minutes Students who take this course will be able to:
  • Understand how and why items are added to the master cleaning schedule
  • Know the basic steps of creating a master cleaning schedule
  • Understand the importance of a master cleaning schedule
Who should take this course:
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
Category: Food Safety - Sanitation Inspections are an important to the sanitation process to ensure the equipment and the environment is clean and that there are no hazards of cross contamination that could jeopardize the safety of the products we produce. This course discusses why inspections are important to the sanitation process and how and when they may be conducted. Course Length: 8 Minutes Students who take this course will be able to:
  • Understand different types of inspections that take place in food manufacturing facilities
  • Identify when inspections need to be conducted
  • Understand the importance of documenting sanitation inspections
Who should take this course:
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
Personal Hygiene

01-ENG-2001 Hand Washing A common source of bacteria is the hands. From illnesses to cross contact with potentially contaminated surfaces, the hands are high risk for contributing to a food safety contamination issue. While we may think people will easily wash their hands if we ask them to, we find that that is not always the case. Its important to teach what may happen if the handwashing rules aren’t followed. This course brings the learner back to the why. What could happen to the food if they or their coworkers do not follow best handwashing practices. It also reviews when the best times to wash hands is and what to do if their coworker doesn’t wash their hands. Course Length: 11 Minutes Quiz Length: 4 Questions Students who take this course will be able to:
  • Understand why it’s important to always have good hand washing practices
  • Identify when to wash hands and at what locations
  • Perform adequate hand washing techniques
  • How to communicate of their coworker is not following hand washing guidelines
Who should take this course:
  • Front Line Employees
  • Quality Assurance, Sanitation, Maintenance, Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
01-ENG-2002 Hair Restraints In the realm of food safety hazards, hair is not commonly identified as a hazard that may cause an illness. However, when sitting down to dinner and finding a strand of hair in the food, it becomes a quality issue that can tarnish the reputation of your company and your company’s quality standards leading to less customer loyalty and future revenue. This course is designed to teach the learner why hair restraints are an important part of the day to day operations of a factory manufacturing food products. It reviews different styles of hair and beard restraints, how they should be worn, as well as methods one might use to identify persons in the facility by hair restraints colors. Course Length: 8 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Describe why hair restraints are an important part of food processing
  • Identify different styles of hair restraints and the correct method of wearing them
  • Identify when a beard restraint is necessary and different styles that may be worn
  • Determine why different colors of hair restraints might be used in different facilities
Who should take this course:
  • Front Line Employees
  • Quality Assurance, Sanitation, Maintenance, Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
01-ENG-2003 Glove Policies Though gloves are required to be worn by regulatory authorities or even third-party auditors, many companies choose to have their employee don gloves as an extra layer pf protection. We know that the gloves do not eliminate the need for hand washing procedures, but employee often are confused by this concept. This course emphasizes the importance of hand washing and glove use as integral parts of the food safety programs when working in conjunction with one another. It also points of the ways that gloves may become a contaminate in the process if not monitoring and changed when they become damaged. Course Length: 8 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Describe why gloves are an important part of food processing
  • Identify different styles of gloves that may be used in a food manufacturing environment
  • Understand how hand washing and glove use work together to prevent contamination
  • Properly remove and replace gloves to not contaminate the new gloves
  • Describe when gloves may become a foreign material problem and what action to take to ensure that doesn’t happen
Who should take this course:
  • Front Line Employees
  • Quality Assurance, Sanitation, Maintenance, Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
01-ENG-2004 Clothing and Uniforms What an employee wears to work can have a big impact on the safety of the food products being produced. If the clothing is ripped, torn or dirty, it is likely that it will be a source of foreign material or biological contamination. Not every facility issues uniforms so it is important to discuss typical clothing rules with employees. This course also focuses on types of uniforms that you might see in a food manufacturing facility. Whether it is a full uniform, frock, smock or just an apron, they must all must be kept clean and in good condition. Footwear is also a part of the uniform and accepted styles are discussed. Course Length: 8 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Understand the basics of clothing and uniform controls implemented at a food facility
  • Describe typical requirements of wearing personal clothing on the job
  • Define specific rules for frocks and smocks
  • Define proper cleaning utilized by uniform cleaning services
  • Describe different styles of footwear that may be worn and typical prevention techniques from shoes becoming a contaminate
  • Describe other items that may be considered as part of a uniform
Who should take this course:
  • Front Line Employees
  • Quality Assurance, Sanitation, Maintenance, Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
01-ENG-2005 Skin Conditions Employees may have conditions of the skin that could become contaminates to the food products produced. It is imperative that employees are aware of the different skin conditions of concerns, so they may report them, and necessary actions taken to protect the food. This course teaches the learner which skin conditions may be of a concern and how they affect the safety of the food. Once the condition is identified, the learner will learn the best practices for protecting that condition to ensure it does not contact the food. Course Length: 8 Minutes Quiz Length: 4 Questions Students who take this course will be able to:
  • Understand how a skin condition may affect the safety of the foods produced
  • Identify various infectious skin conditions that require special attention
  • Determine the best methods for protecting the skin and types of coverings that should be used
  • Communicating the condition with Supervision
Who should take this course:
  • Front Line Employees
  • Quality Assurance, Sanitation, Maintenance, Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
Introduction to Allergens

01-ENG-3001 Intro To Allergens Individuals with allergies to food count on food manufacturers to properly manage allergens in the food manufacturing environment. This course helps learners understand the symptoms one with an allergy to a food product might suffer. It also reviews statistics of illnesses and deaths due to allergen related health problems. The course defines allergens and sensitizing agents that may be present in food manufacturing production environments. It helps learners understand what the big 8 allergens of concern are in the United States and typical methods that can be established at the food factories to prevent allergen cross contact. Course Length: 9 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Identify the Big 8 Allergens of concern in the United States
  • Understand what might happen if an individual with an allergy consumes that allergen
  • Briefly describe typical control measures for allergens in the food manufacturing environment
Who should take this course:
  • Front Line Employees
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
01-ENG-3002 Key Components of Allergen Control Good Manufacturing Practices are the foundation for any food safety program and allergens are a part of that program. This course discusses that GMP’s are a pre-requisite to an allergen program and defines elements of a GMP program that can contribute to an effective allergen program. The course also discusses key elements of an allergen program like supplier control, process and equipment design, scheduling and rework processes. It helps learners understand the purpose of these allergen programs and how they may impact them. Course Length: 9 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Identify key components of an Allergen Control Program
  • Understand how suppliers contribute to the success of your Allergen Program
  • Describe how traffic patterns poorly implemented can result in an allergen cross-contact issue
  • Understand how color code policies can work to help protect the public from allergen cross contact
  • Understand why rework control is an integral part of the allergen program
Who should take this course:
  • Front Line Employees
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
01-ENG-3003 Sanitation for Allergens Sanitation when working with allergens becomes a very important part of preventing the potential for cross contact when working with several allergens in a food processing factory. This food safety training course on Sanitation for Allergens discusses conditions under which extra precautions must be taken when numerous allergens are present in the food manufacturing environment. The Sanitation for Allergens Course also discusses typical wet and dry-cleaning methods that may be used to prevent allergen cross contact and the rules that must be followed when product changeovers occur. It helps learners understand the importance of Allergen Control through Sanitation. Course Length: 9 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Understand conditions that must be met for Sanitation to be effective
  • Understand when wet and dry cleaning might be applied in food manufacturing
  • Identify other cleaning methods that may be utilized including push-through cleaning, compressed air and vacuum
  • Understand why changeovers are an important part of an Allergen Control Program
  • Understand the inspection process and methods of validation for proving that Allergens have been eliminated through Sanitation Processes
Who should take this course:
  • Front Line Employees
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
01-ENG-3004 Allergen Labeling Allergen Labeling is the number one source of food recalls in the United States today. This Allergen Labeling Course will help your employees understand the importance of allergen labeling by teaching them the law such as the Food Allergen Labeling and Consumer Protection Act (FALPCA) for FDA regulated products and the Fair Labeling Act. The Allergen Labeling Course also discusses the principle display panel and the typical elements that are included on this label. The learner will understand the definition and importance of including the special considerations of allergen labeling and how their inspection processes of labels have a big impact on the laws. Course Length: 10 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Understand that Allergen Labeling is a regulation governed by the FDA or USDA depending on the type of food being produced
  • Define a Principle Display Panel and its common elements
  • Explain the difference between a label and labeling
  • Understand Special Considerations and when they might be used on the label
  • Understand the steps that they may take to protect the public by ensuring labels are correct on each package and include the proper elements
Who should take this course:
  • Front Line Employees
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).
01-ENG-3005 Storage for Allergens When it comes to storing allergens, it is important to reduce the risk of Allergen Cross Contact. This Allergen Storage Course focuses on from the receiving dock to the warehouse teaching the learner specific practices that will help reduce the risk for that cross contact. The Allergen Storage Course also discusses rework, work in progress or WIP best storage practices to ensure that the reworked allergen product doesn’t become a source of cross contact in another product. Best practices are discussed as well as some methods of control such as color code systems. Course Length: 6 Minutes Quiz Length: 3 Questions Students who take this course will be able to:
  • Understand that allergen storages practices begin at the dock with typical verification and labeling procedures
  • Explain how proper allergen storage practices can reduce the risk for cross contact
  • Understand why controlling rework is an important part of the Allergen Control Program
  • Define Work in Progress
  • Understand the steps that they may take in the event of an allergen spill that has the potential to become a cross contact issue
Who should take this course:
  • Front Line Employees
  • New additions to the Food Manufacturing Industry
  • Quality Assurance, Sanitation, Maintenance and Shipping, Receiving Personnel
  • Anyone learning about the food industry
**Completing this course does not result in achieving of college credit or continuing education units (CEU).

Industrial Safety

Safety Basics
Occupational Health and Safety
Personal Protective Equipment
Safety Basics

Category: Industrial Safety - Safety Basics Slips, trips, and falls are one of the leading causes of workplace injuries and fatalities. Slips & trips can cost employees and employers a substantial amount of money. So, it is important to understand how slips, trips, and falls happen, how to identify hazards, and how to eliminate or minimize these hazards. This course is intended to help employees recognize, evaluate and control slip, trip and fall hazards in the work place. Course length: 8 minutes
  • The impact of slips, trips and falls in the workplace
  • How to recognize and prevent slip, trip and fall hazards at work and at home
  • How to identify and implement controls related to slips, trips and falls
Who should take this course:
  • Front Line Employees
  • Quality
  • Shipping & Receiving
  • Sanitation
  • Maintenance
  • Office Personnel
Category: Industrial Safety - Safety Basics Most accidents involving ladders are due to improper use, unsafe work conditions, or a lack of safety training. This course is designed to teach employees basic safety for working with ladders including proper selection, care and safe use of ladders. Course Length: 5 Minutes Students who take this course will be able to:
  • Select the appropriate ladder for your job tasks
  • Properly use a ladder
  • Inspect a ladder for signs of wear or damage
  • How to avoid injuries related to the use of ladders
Who should take this course:
  • Front Line Employees
  • Sanitation
  • Maintenance
Occupational Health and Safety

Category: Industrial Safety - Occupational Health and Safety Equipment and machinery can cause injuries to employees when servicing or performing maintenance from unexpected energization, startup of the machinery or equipment, or release of stored energy in the equipment. This course is designed to teach employees the purpose of lockout/tagout and the techniques to be used to control hazardous energy. Course Length: 6 Minutes Students who take this course will be able to:
  • Know how to prevent injuries by controlling hazardous energy as it applies to the lockout/tagout standard.
  • Be able to identify the steps necessary for locking and tagging out machines and equipment.
Who should take this course:
  • Front Line Employees
  • Sanitation
  • Maintenance
Category: Industrial Safety - Occupational Health and Safety All employees who have occupational exposure or who are at risk of being exposed to blood or other bodily fluids should receive initial and annual training in bloodborne pathogens. This course is designed to teach employees in the workplace how bloodborne pathogens are spread, how you can avoid exposure and what to do if you are exposed to infectious material. Course Length: 5 Minutes Students who take this course will be able to:
  • How to avoid exposure to blood or other bodily fluids
  • What to do if they are exposed to blood or other bodily fluids
Who should take this course:
  • Front Line Employees
  • Sanitation
  • Shipping and Receiving
  • Maintenance
  • Office Personnel
Personal Protective Equipment

Category: Industrial Safety - Personal Protective Equipment Proper personal protective equipment (PPE) is critical in any work environment for eye and face protection. Many eye injuries can be avoided by wearing the appropriate eye protection. This course is intended to show employees how they can prevent injuries by using the proper face and eye protection. Course Length: 8 Minutes Students who take this course will be able to:
  • Identify the type of eye or face protection they will need with each type of job
  • How to prevent eye injuries
Who should take this course:
  • Front Line Employees
  • Quality Assurance, Sanitation, Maintenance, Shipping, Receiving Personnel