Level 1 Food Safety - Manufacturing

Level 1 Food Safety – Manufacturing

5 Lessons

1 hour 4 mins

Complexity : Easy

Food Safety in Manufacturing: This course provides comprehensive training for food industry workers on ensuring product safety and quality during production, covering raw materials, packaging, and shipping to stores. Legal requirements for food safety are emphasized.

Legal Compliance: Participants learn about and follow laws and regulations related to food safety, making compliance with organizations like the WHO, FDA, and EFSA easier. Understanding complex legal issues ensures compliance with government standards, maintaining cleanliness, customer trust, and legal compliance.

Good Manufacturing Practices (GMP): Focuses on GMP principles, emphasizing cleaning, hygiene, and manufacturing practices. Participants learn how GMP rules ensure consistency, improve product quality, and reduce contamination.

Quality Management Systems (QMS): Participants create and use QMS systems with processes, records, and tracking to improve processes, track goods, and address safety issues. QMS helps companies enhance their operations and maintain product safety.

Lessons

Brief Description of Level 1 Food Safety - Manufacturing
Easy
2 mins

This course teaches basic food safety principles in manufacturing. Personal hygiene, cross-contamination, cleaning, and pest management are covered. The course stresses food safety regulations to prevent foodborne illnesses and maintain product quality.
Module 1: Food Safety Legislation
Easy
24 mins

Food safety is a scientific approach to handling, preparing, and storing food to prevent food poisoning and disease. It reduces health risks by combining personal, premises, risk, pest, and garbage management.
Module 2: Hazards from Delivery to Service
Easy
15 mins

This section focuses on food safety risks from delivery to public service, including microbe, allergy, and contaminant risks. Improper storage in the delivery truck, temperature control, and proper storage of raw food are crucial for food safety.
Module 3: Risk Control (Prevention of Contamination)
Easy
16 mins

Food poisoning is a serious issue that requires basic risk-control measures. Food handlers should monitor their health, stay home if they experience symptoms like nausea, vomiting.
Module 4: Pests, Premises and People
Easy
7 mins

Pest control professionals must manage and treat food pests. Prevention is crucial to food pest control. This begins with thorough cleaning and disinfection.