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Safety Workshops

Food Safety Training

Food Safety: Introduction

According to the United States Centers for Disease Control (CDC), one in six Americans become sick with a foodborne illness each year. On an even larger scale, each year foodborne illnesses are responsible for about 2.2...
Good Manufacturing Practices: Food Safety's In Your Hands

Good manufacturing practices are essential to protecting the population against infection spread through food. This program helps employees avoid putting lives in danger. Personal hygiene PPE Healthy and sanitized work...
Food Safety: Facility Security

The security of food processing facilities is a critical part of day-to-day operations because these facilities are possible targets of bioterrorism. Maintaining a safe and secure facility takes the effort of each employee...
Food Safety: Ensuring Quality

A company's reputation rests on the quality and safety of its food products. The news is quick to share stories of contaminated foods and foodborne illnesses. It takes everyone working together in a food processing facility...
Food Safety: Allergen Control

A total of about six percent of adults in the U.S. and Canada have a physician-diagnosed food allergy. Food allergies can lead to emergency room visits, and sadly, sometimes even death. That is why being aware of the major...
Food Safety: Dangerous Microorganisms

Bacteria, viruses, parasites and toxins can all cause foodborne illness. Food Safety: Dangerous Microorganisms shares important information on these bugs including distinguishing characteristics so employees know what to...
Food Safety: Foodborne Illness

Preventing foodborne illness is one of the top priorities of a food handling facility. Biological, chemical and physical hazards can all lead to pathogens entering the food supply. Food Safety: Foodborne Illness introduces...
Food Safety: Maintenance & Sanitation

Food safety is not just the responsibility of food handlers. Everyone in the facility, including maintenance and sanitation workers, must work together to produce clean and sanitary food. The equipment and facilities that...
Food Safety: Personal Hygiene

How many times a day do you scratch your head or run your fingers through your hair? Touch your face? Sneeze? Each of these actions is an opportunity to contaminate food. There are an estimated 75 million cases of foodborne...
Food Safety: Cleaning & Sanitizing

Help fight foodborne illness with proper cleaning and sanitization practices. Botulism, Salmonella, Listeria and E. coli are just some of the pathogens that can wreak havoc and lead to foodborne illnesses. No one wants to...
Food Safety: HACCP

Hazard Analysis Critical Control Points (HACCP) was originally established to make sure that astronauts did not develop any foodborne illnesses while in space. Today, this program is still being used as an effective means...