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Personal Hygiene

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Personal Hygiene

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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).