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).