Food Safety, Quality Control/Assurance and Employee Safety
Food Safety
- Introduction to Food Quality
- Basic Microbiology
- Factors Affecting Microbial Growth
- Food Illness (4 Parts)
- Food Intoxication, Chemical Intoxication, Bioterrorism
- Food Allergies
- Physical Hazards
Quality Control
- Introduction to Quality Control
- Product and Ingredient Testing
- Data Analysis
- Good Manufacturing Practices
- Sourcing Safe Ingredients
- Warehousing (3 Parts)
- Recalls (2 Parts)
Quality Assurance
- HACCP
- GFSI
- Regulation and Food Law (2 Parts)
- Inspections and Audits
- Food Defense
- Allergy Control Program
- Food Safety - Farm to Fork (2 Parts)
Employee Safety
- Employee Safety, including Prevention of Injuries
- OSHA (2 Parts)
Content in each module is presented as pre-recorded videos. Each video is followed by a short 10-question exam. To successfully complete the program attendees must pass each exam with a score of 90% or higher. Each attendee successfully completing the course will receive a certificate from the University of Nebraska Food Processing Center