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Food Manufacturing Archives - Page 5 of 12 - Zosi Learning

Food Manufacturing

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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 [...]

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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 [...]

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Electrical Safety

Electricity can be very dangerous or even deadly if you don’t take the proper safety measures. After an introduction to the basics of electricity, our electrical safety training will help the learner recognize electrical hazards, and introduce good work practices for working around electricity. It also shows examples of electrical protective devices, and how [...]

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Emergency Preparedness

Zosi’s emergency preparedness training covers the basic elements of an emergency action plan, explains a basic evacuation procedure, and discusses how to shelter-in-place during an emergency. Natural or man-made emergencies can happen at any time. To help prepare for the unexpected, emergency action plans are developed to facilitate and organize employer and employee actions [...]

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Employee Illness Reporting

Food workers have a special responsibility to protect food and to prevent the spread of foodborne illness. So if a worker is sick with a foodborne illness, it is especially important to follow guidelines and report the illness. This course introduces the concern that foodborne illnesses can spread, and stresses the need to stay [...]

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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 [...]

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Ergonomics

This online course discusses the importance of ergonomics in the workplace and the types of activities that can contribute to musculoskeletal disorders. Ergonomics is the practice of designing tasks and work spaces to coordinate most efficiently with the way our bodies are designed. This course discusses the relationship between ergonomics and musculoskeletal disorders, identifies [...]

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Fall Protection

Falls from heights are among the leading causes of serious work-related injuries and deaths. For this reason, you must always be careful when working on an elevated surface. This course provides examples of types of fall protection systems and good practices for inspecting fall protection systems before they are used. Learning Objectives Understand the [...]

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Fire Extinguishers: Introduction

Many fires in the workplace can be controlled if put out immediately using a fire extinguisher. Our fire extinguisher training course discusses the different types of fire extinguishers used to extinguish a variety of fuel sources, and explains how a fire extinguisher works to put out a fire. It also discusses some important steps [...]

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Fire Prevention and Protection

Fires are a serious emergency that can cause loss of life as well as property damage. Thus, fire safety in the workplace is of paramount importance. This course covers the purpose of a fire prevention plan, and the nature of potential fire hazards in the workplace. It also covers some basic actions to take [...]

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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 [...]

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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 [...]

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