Food Safety Corporate Training Course

Edstellar's Food Safety instructor-led training course develops the skills of professionals to handle food safely and prevent contamination. Organizations involved in the food production, processing, distribution and sales can take the training. Upskill employees with the skills in quality control, Good Manufacturing Practices, and hazard analysis.

6 - 8 hrs

Instructor-led (On-site/Virtual)

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Food Safety Training

About Learning Outcomes Benefits Course Outline Pricing Target Audience Pre-Requisites Trainers

Drive Team Excellence with Food Safety Corporate Training

On-site or Online Food Safety Training - Get the best Food Safety training from top-rated instructors to upskill your teams.

Food safety in corporate sectors encompasses a range of practices and protocols designed to ensure food products are safe for consumption. Corporates in food production, processing, distribution, and retail are subject to rigorous food safety standards and regulations. Companies often implement Hazard Analysis and Critical Control Points (HACCP) systems to identify, evaluate, and control significant hazards for food safety.

Edstellar's Food Safety instructor-led training course offers tailored solutions to meet the unique needs of the industry.The training course also offers a holistic approach to comply with regulations such as Good Manufacturing Practices (GMP) and Good Distribution Practices (GDP). With our virtual and virtual/onsite Food Safety training, you can prioritize food safety and foster a resilient and responsible workforce.

Food Safety Training for Employees: Key Learning Outcomes

Develop essential skills from industry-recognized Food Safety training providers. The course includes the following key learning outcomes:

Developing effective sanitation and cleaning procedures
Communicating effectively regarding food safety issues within the organization
Understanding how to apply food safety principles and regulations specific to the industry
Identifying and controlling potential hazards, allergens, and contamination risks in food production
Comprehending the importance of documentation, record-keeping, and traceability in food safety compliance
Achieving proficiency in HACCP (Hazard Analysis and Critical Control Points) and risk assessment methodologies
Fostering a culture of food safety within the organization and promoting proactive measures for continuous improvement
Implementing Good Manufacturing Practices (GMP) and maintaining high-quality standards in food handling and manufacturing processes

Key Benefits of the Training

Reducing foodborne illness incidents, adverse events, and product recalls
Emphasizes the importance of maintaining food quality and preventing contamination
Educates professionals on safe protocols for storing and processing food, increasing effectiveness
Educates employees about potential hazards and risks associated with handling and processing food
Helps ensure compliance with regulations such as Good Manufacturing Practices (GMPs) and Hazard Analysis and Critical Control Points (HACCP)

Food Safety Training Topics and Outline

This Food Safety Training curriculum is meticulously designed by industry experts according to the current industry requirements and standards. The program provides an interactive learning experience that focuses on the dynamic demands of the field, ensuring relevance and applicability.

General Overview of Food Safety

Cross-contamination prevention
Safe food handling practices
Proper storage and temperature control
Hygiene and sanitation

Types of foodborne pathogens
Symptoms and transmission of foodborne illnesses

Physical, chemical, and biological hazards
Common sources of contamination
Risk assessment and management

Developing HACCP Based System

Origins
Evolution

Hazard analysis
Identification of Critical Control Points (CCPs)
Establishing critical limits
Monitoring CCPs
Corrective actions
Verification procedures
Record-keeping

Assembling a HACCP team
Describing the food and its distribution
Describing intended use and consumers

Hazard analysis

Methods and frequency

Foodborne illness outbreaks
Successful implementations

Principle of Safe Food Storage

Chilling
Freezing
Heating

FIFO system (First-In, First-Out)
Dry vs. wet storage

Importance of traceability
Compliance

Physical barriers
Sanitation schedules

Review of Food Safety

Bacterial outbreaks
Chemical contamination
Preventative measures

Recent updates
Compliance tips

Internal audits
External audits

Testing methods
Traceability

Development of HACCP Based Procedure

Importance
Types
Records and logs

Research
Consultation
Verification

Selecting a test environment
Data collection
Analysis methods

Developing training modules
Execution
Monitoring for compliance

Evaluating HACCP Procedure

Tools
Checklists

Internal verification
External verifications

Scheduling
Focus areas
Improvement plans

Root cause analysis
Tools for improvement

Workplace and Personal Hygiene and Product Safety

Hand washing
Protective clothing
Maintenance and disposal

Facilities
Equipment

Labeling
Cross-contamination prevention

Types of chemical hazards
Types of physical hazards

Hazard Analysis Critical Control Point (HACCP) Food Safety Management Systems

ISO standards
Other industry regulations(GMP, GLP)

Document control
Archiving

Third-party audits
Self-inspections

Technological advancements
Legislation updates

Study on Food-borne Hazards, Illness & Epidemics

Economic impact
Impact on vulnerable populations

Salmonellosis
Botulism
E.coli infections

Case studies
Lessons learned

Data sources
Trends and patterns

National surveillance
State and local surveillance

Education and training
Food handling guidelines
Vaccination and medical interventions

International standards and regulations for food safety

FAO and WHO guidelines
International certification schemes

Benefits and challenges
Examples

Export and import regulations

Understanding the basic concepts of microbiology in food safety

Historical background
Importance in food safety

Bacteria
Viruses
Molds and yeasts

Temperature
PH
Water activity

Biological hazards
Physical and chemical hazards

Types of tests
Interpretation of results

Emerging trends in food safety (HARPC, etc.)

Technology integration
New regulatory approaches

Comparison with HACCP
Implementation steps

Legal requirements
Best practices

Security measures
Traceability

Nanotechnology
Smart packaging

This Corporate Training for Food Safety is ideal for:

What Sets Us Apart?

Food Safety Corporate Training Prices

Elevate your team's Food Safety skills with our Food Safety corporate training course. Choose from transparent pricing options tailored to your needs. Whether you have a training requirement for a small group or for large groups, our training solutions have you covered.

Small Group

Large Groups

Request for a quote to know about our Food Safety corporate training cost and plan the training initiative for your teams. Our cost-effective Food Safety training pricing ensures you receive the highest value on your investment.

Request for a Quote

Our customized corporate training packages offer various benefits. Maximize your organization's training budget and save big on your Food Safety training by choosing one of our training packages. This option is best suited for organizations with multiple training requirements. Our training packages are a cost-effective way to scale up your workforce skill transformation efforts..

Starter Package

125 licenses

64 hours of training (includes VILT/In-person On-site)

Tailored for SMBs

This Corporate Training for Food Safety is ideal for:

The training course is designed for quality control inspectors, processing line workers, sanitation workers, warehouse staff, delivery drivers, chefs and cooks, kitchen staff, food safety inspectors, catering staff, and event coordinators.

Prerequisites for Food Safety Training

There are no specific requirements to attend Food Safety training, however basic food hygiene skills would be beneficial.

Assess the Training Effectiveness

Bringing you the Best Food Safety Trainers in the Industry

The instructor-led Food Safety Training training is conducted by certified trainers with extensive expertise in the field. Participants will benefit from the instructor's vast knowledge, gaining valuable insights and practical skills essential for success in Food Safety practices.

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