Food Safety and Sanitation for Food Manufacturers
- Length Content Access
- 365
- Sections
- 5
- Length
- 12 hours
- Language
- English
- Note
- This course offers a certificate of completion. Register a group of three or more people for a group discount.
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.
This course provides credits towards Penn State's Food Science Certificate program. Â
Food Manufacturers
Food Industry Professionals
You will learn how to:
- identify potential biological, chemical, and physical hazards in your food processing plant
- understand the scientific principles behind growth and destruction of pathogenic and spoilage microorganisms and practical strategies for keeping levels to a minimum
- implement personal hygiene practices that minimize food contamination
- outline fundamentals of sanitary equipment and facilities design and the latest methods and technologies for cleaning and sanitizing food contact surfaces
- recognize expectations of regulatory agencies and third-party auditors and how you can prepare for inspections
- know potential security hazards and how you can protect your products from deliberate contamination
- understand Hazards Analysis Critical Control Points (HACCP) concepts and how a sanitation program fits into a well-designed food safety plan
What happens after I register for an online course?
Each registrant will receive an email with an activation link. The online course will be accessible from the "Account Dashboard" once it's activated.
What if I do not receive an activation e-mail after completing course registration?
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How long does it take to complete an online course?
Every course is different. The estimated length for a specific course can be found in the course description. You can work through a course at your own pace. However, please keep in mind that you will lose access to the course one year after the purchase date, regardless of whether the course is complete.
Do I have to complete an online course within a certain timeframe? Will I ever lose access to an online course?
You can work through a course at your own pace, but access expires on the date indicated on your Account Dashboard, Online Courses page.
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Some courses are graded. Other courses are not graded. Please refer to the course description to learn whether a course is graded.
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Do I receive any credits or certification for completing an online course?
Certificates are available for some courses, but not all courses. When applicable, certificates are issued upon successful course completion with a passing grade. The definition of a passing grade varies from course to course.
Some courses also provide credits that can go towards professional certifications. None of the online courses offer credits that can go on a college transcript.
Please refer to the course description to learn if a specific course offers certificates and/or credits towards professional certification.
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The definition of a passing grade varies from course to course. Once you register for an online course, please log in to learn about a specific course's grading criteria.
Also, keep in mind that not all courses offer certificates. Please refer to the course description to learn whether a specific course offers a certificate.
What materials will I need to complete an online course?
You must have internet access. Most courses do not require you to have any other materials, but it is best to refer to the course description to confirm. Although it is not required, if you wish to take notes, it is recommended that you have access to paper, a notebook, or a word processor.
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If you encounter a technical error, such as problems with pages loading, video playback, or course appearance, please contact us and we will be glad to assist you.
Can I enroll in multiple online courses at one time?
There is no limit on the number of courses you can enroll in at one time. However, we recommend that you only enroll in the number of classes you are comfortable taking. Please remember that you can work on a course at your own pace but will lose access on the Expiration Date indicated in your Account Dashboard, Online Courses page, regardless of whether the course is complete.
I am not a Penn State student. Can I enroll in an online course?
Yes! Anyone can sign up for a course. You do not have to be a Penn State student.
Will online courses go on a college transcript?
No. Online courses do not offer credits that can be transferred to a college transcript.
Who can take online courses? Are there any prerequisites?
Anyone can sign up for an online course! Some courses have prerequisites, but most do not. To find out if a course has a prerequisite, please refer to the course description.
Who are the online course instructors?
All online course instructors are Penn State Extension educators and/or Penn State faculty members.
Are online courses accessible for people who require special needs or services?
Yes. Penn State has specific accessibility requirements regarding online content, both to benefit learners and to comply with the law. We design online course content to meet those requirements.
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