Food Safety 101

In a world with recalls and emerging pathogenic bacteria and viruses, it has become imperative to understand how to make safe food. Under preventive controls for human foods, all employees that manufacture, pack, hold, or process food or food packaging must take a food safety course. Enjoy fun videos while you learn how to make food that you would feel comfortable giving to your entire family.

Objectives

·      Describe fundamentals of food safety

·      Describe how their actions affect food safety

·      Explain food safety role of FDA, USDA and NCDA

·      Explain CGMP features and importance

·      Describe the importance of cleaning and sanitizing

·      Describe the different types of food safety hazards.

·      Describe the fundamentals of HACCP and FSMA

Outcomes

·      Through active engagement in the presentation and participation in discussions, participants will identify, name and understand the principles of food safety

·      Through the working group exercises, participants will gain experience identifying how employee actions can affect food safety. This exercise will provide participants examples of GMP compliance errors and there potential effects on the process and products

·      Participants will gain a better understanding of biological, chemical and physical hazards and of the conditions that promote growth and cross contamination to ingredients, equipment and finish product

Outline

1.     Outline Content

2.     Course Objectives

3.     Course Syllabus/Outline

4.     Group Activity – GMP scenario

5.     The Regulators

5.1.  Food & Drug Administration

5.2.  FDA Authority

5.3.  Responsibility

5.4.  Public Safety

5.5.  Inspections

5.6.  History

5.7.  Regulatory Timeline

5.8.  Food Safety Modernization Act of 2011

5.9.  Key requirements

5.10.    Food Safety Plan

5.11.    Key Parts and implementation dates

5.12.    Globalization of our food Supply

5.13.    Historic relevance of the law

6.     Fundamentals of Food Safety

6.1.  Foodborne Illness

6.2.  Commodity Outbreak

6.3.  Biological Hazards

6.4.  Physical Hazards

6.5.  Chemical Hazards

6.6.  FATTOM

6.7.  Temperature Danger Zones

6.8.  Salmonela

6.9.  Listeria

6.10.               E. coli

6.11.               Stapholococcus

6.12.               Hepatitis A

6.13.               Norovirus

6.14.               Giardia lamblia

6.15.               Cryptosporidium parvum

6.16.               Symptoms Of Foodborne Illnesses

6.17.               Flu or Foodborne illness

6.18.               Cross contamination

6.19.               Causes of Cross contamination

7.     Current Good Manufacturing Practices

7.1.  People

7.2.  Plant

7.3.  Process

7.4.  Procedure

7.5.  Product

7.6.  Personal Hygiene

7.7.  Uniforms

7.8.  Gowns

7.9.  Storage

7.10.               Aprons and Sleeves

7.11.               Hairnets

7.12.               Beard Guards

7.13.               Footwear

7.14.               Cosmetics

7.15.               Jewelry

7.16.               Cellphones

7.17.               Eating and Smoking

7.18.               Disease Control

7.19.               Hand washing

8.     Video

9.     Sanitation

9.1.  Food Contact Surface

9.2.  Sanitation is two distinct processes

9.3.  Sanitation steps

9.4.  Effective Cleaning

9.5.  Tools

9.6.  Effective Sanitizing

9.7.  Contact time

9.8.  Cleaning and Sanitizing Schedules

9.9.  Toxic Chemical Storage

9.10.               Sanitation Don’ts

9.11.               SSOPs

9.12.               Sanitation Baths

10. Group Activity – revisit GMP Scenario

11. Review

12. Assessment

12.1.               Review results as a group

12.2.               Discuss issues presented in assessment

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