Food Safety and Sanitation for Food Manufacturers

This online course for food manufacturers and food industry professionals covers the science behind food-borne illness and sanitation, and best practices to ensure food safety.
Food Safety and Sanitation for Food Manufacturers - Online Courses
Length of Access: 365 days
Sections: 5
Length: 12 hours
Language: English
Note: This course offers a certificate of completion.
$419.00

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Description

Food safety has never been a more important topic for those who work in the food manufacturing industry. Nobody wants to get anyone sick from eating contaminated foods. But lapses in safe handling, preparation, and processing practices can occur. With a good understanding of potential food safety hazards, you can limit your chances of being involved in a food safety issue.

This is an introductory course on food safety and sanitary practices for commercial manufacturers of food products.This course teaches you the essentials of food safety, food microbiology, sanitary design principles for facilities and equipment, worker hygiene practices, correct procedures for cleaning and sanitizing, food defense and plant security, and more.

This course is designed to help you take practical steps to reduce the risk of product contamination and costly recalls.From the science of safe food to smart facility design, and safe water use to HACCP concepts, this course will help you improve the safety of your products and improve your organization's commitment to producing safe food.

After completing the course, you will receive a certificate from Penn State University that demonstrates your commitment to food safety.

This course provides credits towards Penn State's Food Science Certificate program.

Who is this for?

Food Manufacturers

Food Industry Professionals

What will you learn?
  • Potential biological, chemical and physical hazards in your food processing plant
  • The scientific principles behind growth and destruction of pathogenic and spoilage microorganisms and practical strategies for keeping levels to a minimum
  • Personal hygiene practices that minimize food contamination
  • Fundamentals of sanitary equipment and facilities design and the latest methods and technologies for cleaning and sanitizing food contact surfaces
  • Expectations of regulatory agencies and third-party auditors and how you can prepare for inspections
  • Potential security hazards and how you can protect your products from deliberate contamination
  • Hazards Analysis Critical Control Points (HACCP) concepts and how a sanitation program fits into a well-designed food safety plan

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