Module 1

Photo of the UNL Campus

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