Food Safety Courses

for frontline workers

Food Safety - Frontline Workers Archives - Zosi Learning

Food Safety - Frontline Workers

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ABA – Baking Basics 101

In collaboration with the American Bakers Association (ABA), Intertek Alchemy is proud to offer ABA’s Baking Basics 101 course. This online course serves as an onboarding lesson to introduce the fundamental knowledge skills, areas of responsibility, and behaviors to complement any baking facility’s current operations and procedures. This course is specific to the baking industry [...]

$50 View Course

Air Hose Safety

Air hoses can play an important role in the cleaning process, but they can also be dangerous if used improperly, and even be a food safety risk. This course looks at compressed air safety as well as some ways to avoid injury and prevent food contamination when working with air hoses. Proper storage and [...]

$25 View Course

Basic Facility Defense

Effective defense is essential for preventing deliberate contamination by individuals, and for ensuring the safety of products. This course explains how to promote food facility security both indoors and outdoors, and how to handle visitors and other personnel. It also introduces good practices for securing restricted areas and computer systems. Learning Objectives Recognize a good [...]

$25 View Course

CIP: Introduction

Following a production run or during a changeover, complex closed systems are most often cleaned using automated clean-in-place systems, or CIP systems. This course introduces the purpose of a CIP system, and some of the factors that influence the effectiveness of a CIP process. Learning Objectives Describe the purpose of a CIP process. Recognize [...]

$25 View Course

Cleaning and Sanitizing in a Dry Foods Facility

A thorough cleaning and sanitizing process will effectively remove visible dirt and reduces microorganisms to safe levels. This course outlines a basic cleaning process for maintaining a dry facility, and discusses the characteristics of a growth niche and biofilm. It also introduces good practices for cleaning equipment when water is necessary. Learning Objectives Explain the [...]

$25 View Course

Contamination, Adulteration, and Tampering: Introduction

Intentional adulteration, intentional contamination, and food tampering describe a similar intent, which is to cause wide-spread harm to consumers, public health, or to a company through the food supply. This course provides examples of why products may be harmed, and explains the purpose of a food defense plan. Learning Objectives Recognize an action to [...]

$25 View Course

Dangerous Microorganisms (Food Manufacturing)

A microorganism is a living thing that is too small to see with your eyes. Unfortunately, there are some dangerous microorganism that can grow on food or inside our bodies. This course identifies some common types of microorganisms and where they can be found. It also identifies the factors that affect the growth of [...]

$25 View Course

Dangerous Microorganisms: REFRESHER (Food Manufacturing)

Although some bacteria are harmless, there are many that can cause food to spoil, or make a person sick if they get into the digestive system. For this reason, we need to be extra vigilant to when it comes to dealing bacteria in food production. This course provides general information on bacteria, how they [...]

$25 View Course

E. Coli: Overview (Produce)

E. coli O157:H7 is a type of bacteria that has caused major outbreaks of foodborne illness throughout the world. This course discusses E. coli food sources, and what can happen if it gets into the food you eat. It also explains how this type of bacteria can get into a facility, and how to [...]

$25 View Course

Effective Pest Control Practices

Food pests are animals or insects that are attracted to food, and which live in or on food. Effective pest control methods are essential for several reasons. Obviously it keeps pests out of food production areas. But more importantly, it prevents them from contaminating the facility. This course explains how denial of access and [...]

$25 View Course

Effective Record Keeping Practices

Records document a wide variety of food safety programs and procedures that take place at a facility. This course covers the types of records you might encounter, and describes a number of good record keeping practices to follow that will help prove that your facility is keeping the food safe. Learning Objectives Understand the [...]

$25 View Course

Environmental Monitoring Basics

Environmental monitoring is the continuous process by which a facility is checked for microorganisms. This course explains how the monitoring process works to promote food safety, and identifies the types of places that should be monitored. It also talks about the types of indicators that are checked, and what should happen if a sample [...]

$25 View Course

Food Allergens: Introduction

Food processors may handle many different food products each day. However, some foods can be dangerous if a person is allergic to an ingredient in the food. This course identifies common food allergens, and explains why it’s so important to properly handle and label foods that contain allergens.  Learning Objectives Understand that a person with [...]

$25 View Course

Food Allergens: Proper Handling

Cross-contact occurs when allergens are mixed into products that shouldn’t have them. To prevent this from occurring, food processors must work hard to prevent cross-contact in all areas of production. This course explains how cross-contact can happen when ingredients are received, stored, formulated, and processed. Learning Objectives Know what to do if there is a [...]

$25 View Course

Food Allergens: REFRESHER – Introduction

Food processors may handle many different food products each day. However, some foods can be dangerous if a person is allergic to an ingredient in the food. This course identifies common food allergens, and explains why it’s so important to properly handle and label foods that contain allergens. Learning Objectives Understand that a person [...]

$25 View Course

Food Allergens: REFRESHER – Proper Handling

Cross-contact occurs when allergens are mixed into products that shouldn’t have them. To prevent this from occurring, food processors must work hard to prevent cross-contact in all areas of production. This course explains how cross-contact can happen when ingredients are received, stored, formulated, and processed. Learning Objectives Know what to do if there is [...]

$25 View Course

Food Fraud: Introduction

Food fraud is the deception of consumers using food products, ingredients and packaging for economic gain. Food fraud costs the global food industry more than $10 billion annually. This course provides an answer to “what is food fraud”, introduces examples of the economic motivators of food fraud, and gives examples of different types of [...]

$25 View Course

Food Safety for Delivery Drivers

It’s a great time to be a food delivery driver. More and more people have their prepared meals (from restaurants) or meal ingredients (from grocery stores and other retailers) delivered to their homes. The food you transport is in your care for a certain amount of time. Whether you are seeking to become a [...]

$25 View Course

Food Safety Standards: Introduction

Foods that are processed may be handled by multiple people, and we must always be sure that the food is kept safe. This course explains the purpose of food safety standards, and the types of information you can find in a food safety management system. It also provides examples of the actions food workers [...]

$25 View Course

Food Safety Standards: Introduction and BRC

Foods that are processed may be handled by multiple people, and we must always be sure that the food is kept safe. This course explains the purpose of food safety standards, and the types of information you can find in a food safety management system. It also provides examples of the actions food workers [...]

$25 View Course

Food Safety Standards: Introduction and FSSC 22000

Foods that are processed may be handled by multiple people. We must always be sure that the food is kept safe. This course explains the purpose of food safety standards, and the types of information you can find in a food safety management system. It also provides examples of the actions food workers may [...]

$25 View Course

Food Safety Standards: Introduction and SQF

Foods that are processed may be handled by multiple people, and we must always be sure that the food is kept safe. This course explains the purpose of food safety standards, and the types of information you can find in a food safety management system. It also provides examples of the actions food workers [...]

$25 View Course

Foodborne Illness: Introduction

Foodborne illness occurs when food is consumed that is contaminated with dangerous microorganisms. This course provides examples of common viruses and bacteria that can cause a foodborne illness, and the symptoms to expect when sick. It also covers when to report an illness to help prevent it from spreading to other people. Learning Objectives Understand [...]

$25 View Course

Foodborne Illness: Prevention

Microorganisms can cause serious foodborne illness if a dangerous type gets into food. This course explores some of the ways in which foodborne illness can spread, and examines examples of the pathogens that cause the most problems. It also introduces some of the means by which foodborne illness prevention is supported in a facility. [...]

$25 View Course

FSMA: Introduction

The Food Safety Modernization Act marks the biggest change to food safety laws in over half a century. This course describes the history of FSMA, as well as some of the FSMA rules that will take effect. It also covers Preventive Controls, which is required in many FDA facilities under FSMA, as well as [...]

$25 View Course

HACCP: Overview

Hazard Analysis Critical Control Points (HACCP) is a system that identifies potential food safety hazards, and works to reduce or eliminate those hazards before they can contaminate the food. This course identifies examples of food safety hazards, and explains how hazards can be controlled through monitoring of critical control points. It also gives examples [...]

$25 View Course

Hand Washing: Effective Techniques

Frequent hand washing is perhaps the best way to help prevent the spread of dirt and dangerous microorganisms. This hand hygiene training course identifies the times when you should wash your hands, and provides a demonstration of how to properly wash your hands so all microorganisms are removed. Learning Objectives State why hand washing [...]

$25 View Course

Listeria: Understanding its Dangers to Food

Listeria is a family that includes six types of bacteria that are found everywhere in nature. One type in particular, Listeria Monocytogenes, can cause serious problems if it gets into food. This course explains the dangers of Listeria contamination in ready-to-eat food, and how to help prevent it from forming a bio-film or collecting [...]

$25 View Course

Maintenance Personnel GMPs

Maintenance personnel ensure that the equipment and machinery in a facility runs well all time. However, it is possible to contaminate the equipment any time you make repairs. This course identifies good manufacturing practices (GMP) maintenance requirements to follow for supporting personal hygiene while working, and discusses how to prevent your tools from contaminating [...]

$25 View Course

Personal Hygiene: Basics

Germs and bacteria are everywhere in the world, including on you, your clothes, and the things you touch every day. This course discusses how to maintain your personal hygiene in the workplace and at home. In addition, you’ll learn how to properly put on sanitary gloves before working with food and come to understand [...]

$25 View Course

Preventing Food Contamination – Food

Food contamination can come from ingredients, packaging, processing equipment, or even people. As a food worker, you have an obligation to keep food safe from contamination. This course provides examples of three main types of food contamination, and explains how food workers can help protect food by preventing contamination from even happening. Learning Objectives [...]

$25 View Course

Preventing Food Contamination – Meat and Poultry

Food contamination can come from ingredients, packaging, processing equipment, or even people. As a food worker, you have an obligation to keep food safe from contamination. This course provides examples of three main types of food contamination, and explains how food workers can help protect food by preventing contamination from even happening. Learning Objectives Recognize [...]

$25 View Course

Preventive Controls: Overview

Preventive Controls is a food safety system that identifies potential food safety hazards, and works to reduce or eliminate those hazards before they can contaminate the food. This preventive controls for human food overview identifies examples of food safety hazards, and explains how hazards can be controlled through monitoring of preventive controls such as [...]

$25 View Course

Salmonella: Controlling it in Food Manufacturing

Salmonella is a type of bacteria that is commonly present in the digestive tract of many animals, and the food that animals provide. This course explains how bacteria can enter and spread around a facility, and describes how to help prevent salmonella through proper sanitation and good manufacturing practices. Learning Objectives Describe what Salmonella is [...]

$25 View Course

UK Food Safety Level 2 Exam

The UK Food Safety Level 2 Exam is FDQ endorsed and meets UK Food Standards Agency (FSA) training requirements for frontline food handlers. Other standards that met with this content include QIW, CCEA and SQA. This exam is best suited for food handlers in a manufacturing setting within the United Kingdom Benefits The UK Food [...]

$13 View Course

UK Food Safety Level 2 Library

is pleased to offer 19 NEW courses that are part of the UK Food Safety Level 2 Library, and reflect the latest version of the FDQ standard. This library provides UK food manufacturing facilities the opportunity to train their front line employees on Level 2 food safety requirements using contextually correct content and adult learning [...]

$40 View Course

Visitor Procedures

Visitors to a facility are required to follow all the procedures and rules in place at a location. This course provides an overview of the types of requirements to expect when entering a facility, and the need for proper attire. It also covers food safety and personal safety practices when inside a production area. Learning [...]

$25 View Course

Waste Management Procedures and Proper Disposal

Even though waste may be generated in many different areas of a food production facility, it’s important that waste is properly handled to avoid contamination of food. This course identifies examples of solid and liquid waste, and the problems associated with improper procedures for handling storage and disposal of waste. Learning Objectives Identify examples of [...]

$25 View Course

Water Hose Safety

Water hoses are commonly used in facilities, such as during the cleaning process. This course discusses water hose safety, such as the correct procedures to reduce the risk of food contamination, along with proper maintenance and care for hoses and nozzles. Learning Objectives Identify a water hose food safety risk. Describe a water hose [...]

$25 View Course
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