Question 1

Hearing Protection

Accepted Answer

Around 22 million U.S. workers are exposed to hazardous noise levels at work each year.  In this course, students will learn OSHA’s permissible exposure limit for noise, how to identify warning signs that there is hazardous noise in their work area, and the effects of temporary and permanent hearing loss. This course also explains ways to prevent noise exposure including administrative controls, engineering controls and PPE as a last line of defense.  
Course length: 9 Minutes

Students who take this course will be able to:
Define hazardous noise

Identify signs that your workplace might be too noisy

Explain temporary and permanent hearing loss

Describe 3 ways to reduce noise exposure to prevent hearing loss
Who should take this course:

Front Line Employees

Sanitation

Shipping and Receiving

Maintenance

Office Personnel

Question 2

Introduction to GMP

Accepted Answer

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).

Question 3

Disease Control

Accepted Answer

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.

Question 4

Personnel Practices

Accepted Answer

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.

Question 5

Visitors

Accepted Answer

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).

Question 6

HACCP

Accepted Answer

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).

Question 7

What is a Food Safety Hero?

Accepted Answer

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)

Question 8

Introduction to Allergens

Accepted Answer

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).

Question 9

Key Components of Allergen Control

Accepted Answer

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).

Question 10

Sanitation for Allergens

Accepted Answer

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).

Question 11

Allergen Labeling

Accepted Answer

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).

Question 12

Storage for Allergens

Accepted Answer

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).

Question 13

Hand Washing

Accepted Answer

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).

Question 14

Hair Restraints

Accepted Answer

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).

Question 15

Glove Policies

Accepted Answer

Though gloves are required to be worn by regulatory authorities or even third-party auditors, many companies choose to have their employees don gloves as an extra layer of protection. We know that the gloves do not eliminate the need for handwashing procedures, but employees are often confused by this concept. This course emphasizes the importance of handwashing and glove use as integral parts of the food safety programs when working in conjunction with one another. It also points out how if gloves are not monitored and changed when they become damaged, they may become contaminated in the process.
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 handwashing 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 college credit or continuing education units (CEU).

Question 16

Clothing and Uniforms

Accepted Answer

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).

Question 17

Skin Conditions

Accepted Answer

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).

Question 18

Introduction to Sanitation

Accepted Answer

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).

Question 19

Chemical Control for Sanitation

Accepted Answer

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).

Question 20

GMP’s for Sanitarians

Accepted Answer

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).

Question 21

Sanitation for Allergens

Accepted Answer

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

Question 22

Proper Cleaning Methods

Accepted Answer

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

Question 23

Master Cleaning Schedules

Accepted Answer

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

Question 24

Inspections

Accepted Answer

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

Food Safety Training for the Front Lines

Our Course Catalog

Hearing Protection

Introduction to GMP

Disease Control

Personnel Practices

Visitors

HACCP

What is a Food Safety Hero?

Introduction to Allergens

Key Components of Allergen Control

Sanitation for Allergens

Allergen Labeling

Storage for Allergens

Hand Washing

Hair Restraints

Glove Policies

Clothing and Uniforms

Skin Conditions

Introduction to Sanitation

Chemical Control for Sanitation

GMP’s for Sanitarians

Sanitation for Allergens

Proper Cleaning Methods

Master Cleaning Schedules

Inspections