The Centers for Disease Control and Prevention (CDC) estimates that, every year, millions of people in the United States become ill from pathogens in food. The number of illnesses would be even higher if the Food and Drug Administration had not adopted a food safety program focused on preventing hazards that cause foodborne illnesses by applying science-based controls at every critical point in the process, from raw materials to finished products. This program is appropriately called Hazard Analysis and Critical Control Points, or HACCP. This training provides an overview of the HACCP process. Ideal learners are anyone who works in or is associated with food service and distribution.
The food service industry has one of the highest rates of workplace injuries, with over 93,800 nonfatal injuries and illnesses annually. Proper safety training reduces injuries, prevents foodborne illness outbreaks, and protects public health.
This course is designed for food service workers, restaurant employees, food processing personnel, distribution center staff, and food safety managers.
After completing this course, you will be able to:
Food industry workers face hazards including slips and falls, burns, cuts, chemical exposure, and ergonomic injuries. OSHA's General Industry standards apply, and FDA's HACCP requirements add additional training obligations.
This course covers the following OSHA and industry standards:
This course provides a certificate of completion. For the official OSHA (DOL) wallet card required on most job sites, enroll in OSHA 10-Hour ($59) or OSHA 30-Hour (from $159) training.
Finish this 16-minute course at your own pace. Certificate of completion included.
Enroll Now — $29.95 →Secure checkout · Money-back guarantee · 24/7 support