$ 399
3 Hours
4 Lessons
Level 1 Foundations
12k Enrolled
Forge consistency and compliance through effective procedures. This course equips front-line food and beverage processing employees with essential knowledge and practical, scenario-based learning to apply Standard Operating Procedures (SOPs) and Sanitation Standard Operating Procedures (SSOPs) effectively. Participants will learn how well-defined procedures improve product quality, strengthen food safety programs, and support regulatory compliance. Through practical online activities, the course focuses on defining and differentiating SOPs and SSOPs, understanding when and how to apply them, using appropriate formats, and maintaining accurate records. By mastering these practices, employees support operational efficiency, accountability, and confidence across all production activities.
This course provides an understanding of Hazard Analysis and Critical Control Points (HACCP) and the importance of having a food safety program. This introductory program outlines how every person working at that facility can have either a positive or a negative impact on food safety. Participants should be able to explain the benefits of a HACCP system, understand hazards and how they can be controlled, and the importance of GMP and Prerequisite Programs.
You will learn that food safety hazards are; biological, chemical, or physical substances that can make a food product unsafe to eat and cause illness, injury or death if consumed. You will also learn how biological, chemical, and physical hazards can be harmful to human health and how to prevent and control them.
Skills you will learn:
Food Safety
Cleaning
Quality Assurance
Hazards
Decumention
Pest Sources
Chemical Hazards
Learning Objectives
Who Should Take This Course?
Course Outline & Major Topics
