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

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).

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.

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.

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).

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).

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)

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).

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).

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).

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).

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).

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).

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).

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).

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).

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).

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).

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).

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).

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

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

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

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

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

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

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

Slips,trips,and falls are one of the leading causes of workplace injuries and fatalities. In fact, slips, trips, and falls make up 15% of workplace deaths. Fortunately, most slips, trips and fallscan be prevented. The purpose of this course is to inform employees the costs of slips, trips, and falls,their main causes,and most importantly how to prevent them. Course length: 15 to 20 min Students who take this course will be able to: Define slips, trips, and falls State the costs of workplace injuries due to slips, trips, and falls Explain the causes of slips, trips, and falls Explain how to prevent slips, trips, and falls

Workers who operate and maintain machinery suffer approximately 800 deaths and 18,000 amputations, lacerations, crushing injuries, abrasions per year. This course helps employees understand the importance of using safeguards to prevent these injuries. This course is intended to explain the variety of mechanical motions and actions may present hazards to the worker and the safeguards that can be used to protect them. The types of safeguards explored are fixed, interlocked, adjustable, and self-adjusting. Course length: 15 to 20 min Students who take this course will be able to: • Explain the importance of safeguards • List the types of mechanical motions that pose threats to workers • List the types of actions that pose threats to workers • Describe the four general types of guards

The topic of forklifts and how to safely operate them is the focus of this course. Because each type of forklift presents different operating hazards, different types of forklifts are covered (including internal combustion and electric types) and how to operate each type safely. Best practices in forklift operation are discussed in detail to help prevent injury in workers as well as bystanders. Course length: 15 to 20 min Students who take this course will be able to: • Define powered industrial trucks (forklifts) including internal combustion and electric types • Explain the hazards associated with operating powered industrial trucks • Describe ways to reduce the hazards related to powered industrial trucks

Emergencies and disasters can strike anywhere and at any time and can result in workplace injuries and illnesses. As such, workers could be required to deal with an emergency when it is least expected. This course is intended to explain what a workplace emergency is, and how to prepare and respond. Included topics are emergency action plans, evacuations and active shooter responses (run, hide, or fight). Course length: Students who take this course will be able to: • Define workplace emergency • List the different types of workplace emergencies and disasters including natural and man-made disasters • Explain the purpose of the emergency action plan • Explain workplace evacuations • Explain actions for active shooter/intruder situations

Workers suffer more than 190,000 illnesses and 50,000 deaths annually related to chemical exposures. Employees who take this course will understand what are chemical hazards and toxic substances, the forms that chemical hazards come in (Solids, Dusts, Liquids, Gases, Fumes, and Vapors). Additionally, the course explores the many different types of chemical hazards such as explosives, flammables, corrosives, poisons, etc. Finally, the course details chemical controls of Elimination/Substitution, Engineering Controls, Administrative & Work Practice Controls and Personal Protective Equipment as the final line of defense against dangerous chemicals. Course length: 15 to 20 min Students who take this course will be able to: • Define chemical hazards and toxic substances • List the hazards that chemicals present • Explain how to control exposure to chemicals

Working in confined spaces provides unique hazards to workers. This course will help employees understand what a confined space is, as well as how to recognize confined space hazards. It also defines permit-required confined spaces and describes the duties for the authorized entrant, attendant and entry supervisor for confined spaces. The course also explains safety best practices for working in these unique environments. Course length: 15 to 20 min Students who take this course will be able to: Define confined spaces Explain the hazards of confined spaces Explain permit-required confined spaces List safety practices for working in confined spaces

This course covers hazard communication for chemical, biological, radiological and physical hazards. Through this course, employees will become aware of how chemical, biological, and radiological materials can enter the body and how to prevent contamination. They will also learn the purpose of the Hazard Communication Standard (HCS) and safety data sheets (SDS). In addition, this course contains photos and descriptions of hazard container labels. Course length: 15 to 20 min Students who take this course will be able to: • List types of hazards and their sources • Explain how hazards can enter the body • Identify the purpose of the Hazard Communication Standard (HCS) • Explain chemical labeling and Safety Data Sheets (SDS)

According to OSHA, back injuries are the nation’s #1 workplace safety problem. Back injuries often have a lasting impact: they are often very painful, can be a long term or lifetime disability and are expensive to diagnose and treat. This course explores the different types of back injury including strains, sprains and herniated disks. It also covers the main causes of back injuries in the workplace and how to prevent them, which includes safe lifting practices. Course length: 15 to 20 min Students who take this course will be able to: • List the types of back injuries • List the causes of a back injury in the workplace • Describe how to prevent back injury and maintain a healthy back • Explain safe lifting practices

Hands are some of your workers’ most important tools. Understanding hand safety is important for workers who are exposed to harmful substances through skin absorption, cuts or lacerations, abrasions, chemical burns, thermal burns, and harmful temperature extremes. This course provides employees with information regarding the various types of hand injuries as well as the many types of hand protection including liquid-proof gloves, latex gloves, polyurethane gloves, cut-resistant gloves, electrical hazard gloves, welding gloves and more! Course length: 15 to 20 min Students who take this course will be able to: · List the types of hand injuries you need to guard against · List the types of hand protection . Explain how to avoid hand injuries in the workplace

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

It is estimated that head injuries cause about 1,000 worker deaths a year. This course explores causes of head injuries including falling objects, bumping head against fixed objects (such as exposed pipes or beams), and contact with exposed electrical conductors. Employees will also learn the symptoms of both minor and severe head injuries and ways to prevent injuries by identifying hazards and mitigating risks associated with head injuries. Additional topics explored in this course are the various grades of hard hats and comparison between hard hats and bump caps and when it is most appropriate to wear each type. Course length: 15 to 20 min Students who take this course will be able to: Define causes of head injury List the symptoms of head injuries Describe how to protect from head injuries List classifications of hard hats Differentiate between hard hats and bump caps.

The topic of foot protection includes guarding employee’s toes, ankles, and feet from injury. About 200,000 workers suffer foot or toe injuries annually. Employees who take this course will learn about these injuries and their main causes. Additionally, the different types of PPE for feet are explored including key factors to keep in mind when choosing proper PPE. Course length: 15 to 20 min Students who take this course will be able to: • Recognize the value of PPE for the foot • Identify common workplace hazards regarding the foot • Identify common types of PPE for the foot

Adopting good personal hygienic practices are the foundation for ensuring food safety, and also form a strong basis for minimizing people-to-people spread and cross-contamination of COVID-19 in food operations. This module will help you to understand How to maintain hand hygiene. How to handle ready-to-eat food safely? And how to stay safe and healthy?

FDA advises that food service establishments and retail food stores should continue to follow established food safety protocols, as well as important COVID-19 recommendations. This module covers how to handle food safely, how to practice routine cleaning in a food service establishment, and how to help customers maintain good infection control and social distancing.

FDA recommends four key health and safety measures ‘Be healthy, be clean’; ‘Clean and disinfect’; ‘Social distance’; ‘Pick-up and delivery’ that everyone working with retail food stores, restaurants including food pickup and delivery services must strictly follow to prevent contracting COVID-19. This module covers the following objectives: How to manage employees who are sick and might show symptoms associated with COVID-19? What health and safety precautions must be taken for employees who are well but might have been exposed to COVID-19 at the workplace? How to implement workplace controls to reduce transmission of COVID-19 among employees?

With the closure of restaurant dine-in services to slow the spread of the Coronavirus, online food ordering has become a crucial business model. Restaurants today have only two options: they can stay open by offering online delivery and/or takeout, or close up shop and wait for the proverbial storm to pass. To stay afloat, many restaurant businesses cling to ‘Contactless Delivery’. This module covers the major aspects of how-to pick-up food from retail stores and restaurants and delivers to the customer safely

Organizations are always changing, especially this day in age! Failure to appropriately manage this change can have catastrophic results for the organization; the strategies/changes aren’t implemented well, the change implementation takes too long or costs too much or the change doesn’t deliver hoped for results. The purpose of this course is to provide learners a proven six-step process for successfully managing change. Course Length: This course covers the following objectives: Explain the importance of change management Describe the basic process for creating change Explain ways to motivate others to embrace change

Even though people may shy away from it, conflict is actually normal and healthy in a team. Workplace conflicts are very common. Because of this, conflict resolution is a necessary component of the workplace. Therefore individuals in leadership positions must be skilled in conflict resolution techniques. The purpose of this course is to provide learners a proven six-step process for successfully managing conflict. Course Length: This course covers the following objectives: Explain the importance of resolving workplace conflict Describe conflict resolution techniques Explain when HR should be engaged in the conflict resolution

Building trust is one of the cornerstones for having a successful team. The purpose of this course is to familiarize supervisors and managers of the importance of trust and their role as a leader in building trust. They will learn what trust is, how it is gained, as well as behaviors to avoid that damage trust. Course length: This course covers the following objectives: Define trust List ways to gain trust Explain how trust is lost and how to regain lost trust

Poor listening has a detrimental effect on group cohesion. This is because geing listened to means you are being taken seriously and your ideas and feelings matter to the other person. This course covers a 4 step process for active listening and discusses how modern technology can interfere with active listening. The purpose of this course is to provide learners a with an understanding of what active listening is and steps they can take to become better listeners. Course Length: This course covers the following objectives: Explain the importance of active listening Define active listening including the active listening steps Describe nonverbal ways to show you are listening List ways you can improve your listening skills