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Food Manufacturing Archives - Page 3 of 12 - Zosi Learning

Food Manufacturing

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Ammonia Accident Prevention and First Aid

Anhydrous ammonia is a chemical commonly used in large refrigeration systems like those found in many food-processing facilities. It is also very dangerous if you are exposed to it directly. This course discusses basic ammonia safety, such as the immediate actions to take if ammonia gets in your eyes or on your skin, and [...]

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Ammonia Awareness

Zosi’s ammonia awareness training helps you identify ammonia being released into the atmosphere, the exposure hazards of ammonia, and what to do during an ammonia evacuation. Anhydrous ammonia is a chemical that is commonly used in large refrigeration systems like those found in many types of processing facilities. This ammonia awareness training discusses two [...]

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Arc Flash Awareness

An arc flash is an incredibly dangerous display of heat and light that happens around electrical equipment. This training course introduces the learner to what an arc flash is, and the dangers that these arc flash events pose. It also shows some precautions and best practices for avoiding injuries related to arc flash events. [...]

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Asbestos Awareness

Once used in construction materials for insulation and fireproofing purposes, asbestos has been found to cause serious illness and premature death. This asbestos awareness training course identifies what kinds of materials might contain asbestos, as well as where asbestos containing materials may be used. Our curriculum also explains the dangers of asbestos inhalation and [...]

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Auditing SQF Food Safety Systems: Exam

Under the SQF Code, Edition 9, professionals seeking registration as SQF food safety certification auditors must complete the Auditing SQF Food Safety Systems examination as part of their registration. Individuals will be allowed a total of three attempts to successfully complete the examination. The examination must be completed within 14 days of beginning the examination. [...]

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Auditing SQF Quality Systems – Exam

Professionals seeking registration as SQF quality certification auditors must complete the Auditing SQF Quality Systems examination as one of the requirements for registration. Individuals will be allowed a total of three attempts to successfully complete the examination. The examination must be completed within 14 days of beginning the examination. A certificate of attainment can [...]

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Back Injury Prevention

Back injuries are one of the most common types of injuries in the workplace. This course covers some of the common ways that people hurt their backs, and how a job task might be changed to help prevent back injuries in the workplace. Learning Objectives Identify an action that can hurt your back. Understand [...]

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Bacteria Basics

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 [...]

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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 [...]

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Basic First Aid

Accidents can happen anywhere, and the workplace is no exception. For this reason, it is important to know what to do in case of an accident at work that causes injuries. This workplace first aid training introduces basic first aid for a variety of situations including sprains, strains, contusions, and bleeding. It also covers [...]

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Bloodborne Pathogens

Zosi’s bloodborne pathogen course covers how to prevent and respond the harmful effects of bloodborne pathogen exposure. Bloodborne pathogens are harmful microorganisms that exist in human blood, and can be spread through contact with contaminated blood and body fluids. This course covers some of the common ways people can experience bloodborne pathogen exposure, as [...]

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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 [...]

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