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

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.

    1. Definition of food safety
    2. Importance of food safety in the industry
    3. Key principles of food safety
    • Cross-contamination prevention
    • Safe food handling practices
    • Proper storage and temperature control
    • Hygiene and sanitation
    4. Basic concepts of foodborne illnesses
    • Types of foodborne pathogens
    • Symptoms and transmission of foodborne illnesses
    5. Understanding food contamination and hazards
    • Physical, chemical, and biological hazards
    • Common sources of contamination
    • Risk assessment and management
    1. HACCP basics
    • Origins
    • Evolution
    2. Seven principles of HACCP
    • Hazard analysis
    • Identification of Critical Control Points (CCPs)
    • Establishing critical limits
    • Monitoring CCPs
    • Corrective actions
    • Verification procedures
    • Record-keeping
    3. Developing a HACCP plan
    • Assembling a HACCP team
    • Describing the food and its distribution
    • Describing intended use and consumers
    4. Plan steps
    • Hazard analysis
    5. CCP identification
    6. Monitoring and verification
    • Methods and frequency
    7. Case studies
    • Foodborne illness outbreaks
    • Successful implementations
    1. Temperature control
    • Chilling
    • Freezing
    • Heating
    2. Storage methods
    • FIFO system (First-In, First-Out)
    • Dry vs. wet storage
    3. Labeling and dating
    • Importance of traceability
    • Compliance
    4. Cross-contamination prevention
    • Physical barriers
    • Sanitation schedules
    1. Common food safety incidents
    • Bacterial outbreaks
    • Chemical contamination
    • Preventative measures
    2. Review of legislation
    • Recent updates
    • Compliance tips
    3. Audit and inspections
    • Internal audits
    • External audits
    4. Quality assurance
    • Testing methods
    • Traceability
    1. Documentation
    • Importance
    • Types
    • Records and logs
    2. Procedure development steps
    • Research
    • Consultation
    • Verification
    3. Pilot testing
    • Selecting a test environment
    • Data collection
    • Analysis methods
    4. Training and implementation
    • Developing training modules
    • Execution
    • Monitoring for compliance
    1. Monitoring techniques
    • Tools
    • Checklists
    2. Verification and validation
    • Internal verification
    • External verifications
    3. Review meetings
    • Scheduling
    • Focus areas
    • Improvement plans
    4. Continuous improvement
    • Root cause analysis
    • Tools for improvement
    1. Personal hygiene
    • Hand washing
    • Protective clothing
    • Maintenance and disposal
    2. Cleaning and sanitizing
    • Facilities
    • Equipment
    3. Allergen management
    • Labeling
    • Cross-contamination prevention
    4. Chemical and physical hazards
    • Types of chemical hazards
    • Types of physical hazards
    1. Integration with other systems
    • ISO standards
    • Other industry regulations(GMP, GLP)
    2. Managing documentation
    • Document control
    • Archiving
    3. Audit and certification
    • Third-party audits
    • Self-inspections
    4. Emerging trends
    • Technological advancements
    • Legislation updates
    1. Understanding the impact of foodborne hazards on public health
    • Economic impact
    • Impact on vulnerable populations
    2. Common foodborne illnesses and their symptoms
    • Salmonellosis
    • Botulism
    • E.coli infections
    3. Notable foodborne illness outbreaks and their causes
    • Case studies
    • Lessons learned
    4. Epidemiology of foodborne illnesses
    • Data sources
    • Trends and patterns
    5. Surveillance systems for monitoring foodborne illnesses
    • National surveillance
    • State and local surveillance
    6. Preventive measures and interventions to reduce foodborne illnesses
    • Education and training
    • Food handling guidelines
    • Vaccination and medical interventions
    1. Overview of international food safety standards and regulations
    • FAO and WHO guidelines
    • International certification schemes
    2. Harmonization and mutual recognition of standards
    • Benefits and challenges
    • Examples
    3. Implications of international standards on global food trade
    • Export and import regulations
    1. Introduction to food microbiology
    • Historical background
    • Importance in food safety
    2. Types of microorganisms relevant to food safety
    • Bacteria
    • Viruses
    • Molds and yeasts
    3. Growth and survival conditions for microorganisms in food
    • Temperature
    • PH
    • Water activity
    4. Microbiological hazards and their control measures
    • Biological hazards
    • Physical and chemical hazards
    5. Role of microbiological testing and analysis in food safety
    • Types of tests
    • Interpretation of results
    1. Introduction to emerging trends in food safety
    • Technology integration
    • New regulatory approaches
    2. Hazard Analysis and Risk-based Preventive Controls (HARPC)
    • Comparison with HACCP
    • Implementation steps
    3. Allergen management and labeling
    • Legal requirements
    • Best practices
    4. Food defense and protection against intentional adulteration
    • Security measures
    • Traceability
    5. Novel technologies for food safety
    • 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.

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

Most Popular
Growth Package

350 licenses

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

Ideal for growing SMBs

Enterprise Package

900 licenses

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

Designed for large corporations

Custom Package

Unlimited licenses

Unlimited duration

Designed for large corporations

View Corporate Training Packages

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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