General

Basic Food Facility Security

• Identify the elements of a Food Security Management Plan.
• Demonstrate techniques for promoting food facility security outdoors.
• Demonstrate techniques for promoting food facility security indoors.
• Define common elements of food facility security.
• Understand the importance of monitoring storage facilities.
• Define elements that promote safety in shipping and receiving.
• Define other areas to monitor to promote food safety.

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GMP’s for Maintenance Personnel

• Understand that diversity can affect his/her attitude towards others.
• Define "prejudice" and identify ways that he/she may be prejudice.
• Define "tolerance" and identify when it is appropriate to be tolerant.
• Respond to differences with others in an appropriate manner.

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Introduction to Food Allergens

• Identify the most common food allergens.
• Describe the role of a food worker in keeping products safe for consumers.
• Describe the importance of proper labeling for consumers.

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Proper Handling of Food Allergens

• Define the term "cross contact."
• List some preventative measure for cross contact in receiving and storing.
• List some preventative measure for cross contact during formulation.
• List some preventative measure for cross contact during processing.
• List some preventative measure for product mislabeling during packaging.
• Discuss cross contact prevention while cleaning.

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BEEF AND PORK

GMPs: Effective Hand Washing Techniques

• Understand the importance of washing your hands.
• Identify circumstances at work when you should wash your hands.
• Define the importance of hand washing in maintaining personal hygiene.
• Understand when you should wash your hands twice.
• Demonstrate proper use of hand sanitizer.

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GMPs: Hygiene and Sanitation

• Understand the importance of personal hygiene in food processing facilities.
• Understand the importance of a clean uniform at work.
• Identify sources of contamination and how to prevent them.
• Define techniques for maintaining a clean food processing facility.
• Demonstrate the process of cleaning and sanitizing.
• Identify the characteristics that must be present in a clean food facility.

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Keeping Foods Safe from Harmful Bacteria

• Define microorganisms and explain how they may cause food borne illness.
• Define the types of foods most likely to have bacteria, and how to control conditions related to microorganism growth.
• Understand the importance of keeping foods out of the Temperature Danger Zone.
• Identify additional factors that contribute to bacterial growth in food.

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Overview of HACCP

• Understand the purpose of HACCP.
• Define the responsibilities of the individual regarding proper food handling.
• Define the three food hazard categories.
• Demonstrate techniques for preventing hazards from being introduced during food processing.
• Identify examples of Critical Control Points in food production.

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Preventing Food Contamination

• Identify sources of potential contamination of food.
• Define how to prevent biological contamination of food.
• Define how to prevent chemical contamination of food.
• Define how to prevent physical contamination of food.

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Preventing Foodborne Illness

• Identify the three main causes of food borne illness and how to prevent them.
• Define common practices implemented by companies for preventing foodborne illnesses.
• Understand methods that employees can implement to help prevent foodborne illnesses.
• Identify common circumstances in which cross contamination can occur.
• Understand the importance and guidelines of the Temperature Danger Zone.

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POULTRY

GMPs: Effective Hand Washing Techniques

• Understand the importance of washing your hands.
• Identify circumstances at work when you should wash your hands.
• Define the importance of hand washing in maintaining personal hygiene.
• Understand when you should wash your hands twice.
• Demonstrate proper use of hand sanitizer.

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GMPs: Hygiene and Sanitation

• Understand the importance of personal hygiene in food processing facilities.
• Understand the importance of a clean uniform at work.
• Identify sources of contamination and how to prevent them.
• Define techniques for maintaining a clean food processing facility.
• Demonstrate the process of cleaning and sanitizing.
• Identify the characteristics that must be present in a clean food facility.

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Keeping Foods Safe from Harmful Bacteria

• Define microorganisms and explain how they may cause food borne illness.
• Define the types of foods most likely to have bacteria, and how to control conditions related to microorganism growth.
• Understand the importance of keeping foods out of the Temperature Danger Zone.
• Identify additional factors that contribute to bacterial growth in food.

^ back to top

Overview of HACCP

• Understand the purpose of HACCP.
• Define the responsibilities of the individual regarding proper food handling.
• Define the three food hazard categories.
• Demonstrate techniques for preventing hazards from being introduced during food processing.
• Identify examples of Critical Control Points in food production.

^ back to top

Preventing Food Contamination

• Identify sources of potential contamination of food.
• Define how to prevent biological contamination of food.
• Define how to prevent chemical contamination of food.
• Define how to prevent physical contamination of food.

^ back to top

Preventing Foodborne Illness

• Identify the three main causes of food borne illness and how to prevent them.
• Define common practices implemented by companies for preventing food borne illnesses.
• Understand methods that employees can implement to help prevent food borne illnesses.
• Identify common circumstances in which cross contamination can occur.
• Understand the importance and guidelines of the Temperature Danger Zone.

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PRODUCE

GMPs: Effective Hand Washing Techniques

• Understand the importance of washing your hands.
• Identify circumstances at work when you should wash your hands.
• Define the importance of hand washing in maintaining personal hygiene.
• Understand when you should wash your hands twice.
• Demonstrate proper use of hand sanitizer.

^ back to top

GMPs: Hygiene and Sanitation

• Understand the importance of personal hygiene in food processing facilities.
• Understand the importance of a clean uniform at work.
• Identify sources of contamination and how to prevent them.
• Define techniques for maintaining a clean food processing facility.
• Demonstrate the process of cleaning and sanitizing.
• Identify the characteristics that must be present in a clean food facility.

^ back to top

Keeping Foods Safe from Harmful Bacteria

• Define microorganisms and explain how they may cause food borne illness.
• Define the types of foods most likely to have bacteria, and how to control conditions related to microorganism growth.
• Understand the importance of keeping foods out of the Temperature Danger Zone.
• Identify additional factors that contribute to bacterial growth in food.

^ back to top

Overview of HACCP

• Understand the purpose of HACCP.
• Define the responsibilities of the individual regarding proper food handling.
• Define the three food hazard categories.
• Demonstrate techniques for preventing hazards from being introduced during food processing.
• Identify examples of Critical Control Points in food production.

^ back to top

Preventing Food Contamination

• Identify sources of potential contamination of food.
• Define how to prevent biological contamination of food.
• Define how to prevent chemical contamination of food.
• Define how to prevent physical contamination of food.

^ back to top

Preventing Foodborne Illness

• Identify the three main causes of food borne illness and how to prevent them.
• Define common practices implemented by companies for preventing food borne illnesses.
• Understand methods that employees can implement to help prevent food borne illnesses.
• Identify common circumstances in which cross contamination can occur.
• Understand the importance and guidelines of the Temperature Danger Zone.

^ back to top