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.

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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 is a self-paced course. Through readings, graphics, videos and interactive questions, you will learn how to improve the safety of your products. You will take away many useful handouts and additional resources. Upon successful completion of the final quiz, you will receive a certificate of completion 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?

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


Tracking Listeria monocytogenes in produce production, packing, and processing environments Food safety validation of mushroom growing, packing, and processing procedures Farm food safety, Good Agricultural Practices (GAP) training Hazards Analysis and Risk Based Preventive Controls (HACCP) training Technical assistance to home and commercial food processors Food Safety Modernization Act (FSMA)

More by Luke LaBorde, Ph.D. 


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