Combustible Dust
This course provides a general understanding of the hazards, precautions, and potential consequences associated with combustible dust in the workplace. It will help learners recognize combustible dust hazards at their location and provide good housekeeping practices that will help minimize the likelihood of an explosion in the workplace. This course does not provide technical information suitable to engineers who design, build, and maintain equipment and facilities.
Course Length: 35 Minutes
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CPR Training v2
Incidents requiring CPR can happen anywhere and at any time. The first response to such an incident is the most important. CPR given at the scene can improve a victim's chances of survival and recovery. This course will demonstrate how to recognize and respond to a severe life-threatening emergency until the Emergency Medical Services (EMS) personnel arrive.
Course Length: 35 Minutes
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Delivery Driver Safety
As a delivery driver you're on your own most of the day. This means it's up to you to choose the safest work techniques. This course covers the basics of lifting and good body mechanics, so you can use the best possible techniques to reduce your risk of injury while you work.
Course Length: 26 Minutes
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Food Service & Distribution - Ammonia
Ammonia has a variety of uses. In the food service and distribution industry, anhydrous ammonia serves as a highly effective and cost-efficient refrigerant. Ammonia refrigeration preserves the quality of foods as they are processed, transported and stored in food processing and storage facilities. However, ammonia also presents hazards to those responsible for storing and transferring it. This course discusses those hazards and how to work safely around anhydrous ammonia.
Course Length: 25 Minutes
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Food Service & Distribution - Delivery Driver Safety
Food service delivery drivers have a demanding job lifting and maneuvering heavy loads. This course presents delivery drivers with proper lifting techniques and good body mechanics to help reduce their risk of injury.
Course Length: 36 Minutes
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Food Service & Distribution - Delivery Procedures
Why does transportation need standard operating procedures (SOPs) for food safety and security during deliveries? Well-defined SOPs ensure that food will consistently be of high quality when it reaches customers, thereby increasing customer satisfaction. This training presents best practices for deliveries.
Course Length: 27 Minutes
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Food Service & Distribution - Food Safety, Basic Overview
It’s estimated that more than 76 million cases of foodborne illness – including 325,000 hospitalizations and 5,000 deaths – occur annually from foodborne illness. Infected restaurant employees were identified as a contributing factor in more than 65% of U.S. foodborne illness outbreaks in restaurants. With numbers as high as these, it’s clear that food safety – taking the right precautions to make sure the food we serve and eat is not contaminated – is critically important.
Course Length: 46 Minutes
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Food Service & Distribution - Food Safety, Foodborne Pathogens
Foodborne illnesses are caused by eating food or drinking beverages contaminated with disease-causing organisms. Foodborne illnesses can cause symptoms that range from an upset stomach to more serious effects, including diarrhea, fever, vomiting, abdominal cramps, dehydration and yes, even death. These microscopic disease vectors are collectively known as pathogens.
Course Length: 77 Minutes
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Food Service & Distribution - HACCP - Principle 1: Conduct a Hazard Analysis
Every segment of the food industry is tasked with ensuring the conditions necessary to protect food while it is under their control are in place. Food processors, distributors and food service organizations address food safety through the adoption of principles outlined in HACCP (Hazard Analysis and Critical Control Points). This course covers the preliminary activities and the all-important first step or principle in developing a HACCP plan – conducting a hazard analysis.
Course Length: 35 Minutes
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Food Service & Distribution - HACCP - Principle 2: Determine the Critical Control Points
After completing a hazard analysis, the second principle in developing a HACCP plan is to evaluate the product processing steps and identify the critical control points (CCPs). These points are a critical moment, procedure or step in a process at which time control can be applied to eliminate or prevent a food safety hazard, or reduce it to an acceptable level.
Course Length: 32 Minutes
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Food Service & Distribution - HACCP - Principle 3: Establish Critical Limits
The third principle in developing a HACCP plan involves establishing the critical limits associated with each critical control point (CCP). Critical limits help distinguish between safe and unsafe operating conditions at a critical control point.
Course Length: 35 Minutes
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Food Service & Distribution - HACCP - Principle 4: Establish Monitoring Procedures
Monitoring procedures is the fourth principle in developing a HACCP plan. This step helps you assess whether a critical control point (CCP) is actually under control.
Course Length: 38 Minutes
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Food Service & Distribution - HACCP - Principle 5: Establish Corrective Actions
The fifth principle in developing a HACCP plan focuses on establishing corrective actions. These corrective actions should be designed to eliminate or correct the exceeded critical limits or deviations, identify the cause of the deviation as well as the ways to bring the critical control points (CCP) back under control, establish measures to prevent recurrence and prevent contaminated or hazardous foods from reaching consumers.
Course Length: 40 Minutes
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Food Service & Distribution - HACCP - Principle 6: Establish Verification Procedures
When developing a HACCP plan, the sixth principle requires you to establish regular procedures for verifying each critical control point (CCP). Verification involves evaluation methods, procedures and tests to determine the conformance and effectiveness of the HACCP system. This evaluation confirms each CCP is being implemented effectively as outlined in your written HACCP plan.
Course Length: 30 Minutes
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Food Service & Distribution - HACCP - Principle 7: Establish Record-Keeping and Documentation Proced
As a final principle in developing a HACCP plan, you must establish record-keeping and documentation procedures for each critical control point (CCP) as well as the entire HACCP plan. There is a distinction between the two – record-keeping is a record of the process “results” and documentation describes processes as well as the establishment of these processes.
Course Length: 31 Minutes
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Food Service & Distribution - HACCP Overview
Every year, about 76 million people in the United States become ill from pathogens in food. That's about one in every three people. Although most foodborne infections go undiagnosed and unreported, the Centers for Disease Control and Prevention (CDC) does provide this estimate. Note that these figures do NOT include the additional instances where people find foreign objects or other materials in their food. These numbers would be even higher if the Food and Drug Administration had not adopted a food safety program developed in the late 1950s for astronauts. That program focused on preventing hazards that cause foodborne illnesses by applying science-based controls at every critical point in the process involved with converting raw materials to finished products. This program is appropriately called Hazard Analysis and Critical Control Points, or 'HACCP'.
Course Length: 38 Minutes
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Food Service & Distribution - Replenishing and Loading
Why does the warehouse need standard operating procedures (SOPs) for food safety and security? Following SOPs ensures that food will consistently be of high quality when it reaches the restaurant. Also, delivering high quality product increases driver and restaurant satisfaction. This training presents SOPs for replenishing and loading.
Course Length: 38 Minutes
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Food Service & Distribution - Sanitation
It is necessary to have a good sanitation program throughout your organization in order to keep the warehouse clean, keep the food and the warehouse safe, and to ensure product quality.
Course Length: 23 Minutes
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Pest Management
Besides being a nuisance, pests have the potential to harm people, equipment and facilities. This course explores pest management strategies that prevent pest problems. Emphasis is placed on safety information for the person handling and applying pesticides, and personal safety strategies when encountering and removing pests.
Course Length: 30 Minutes
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Process Safety Management (PSM) - Food Industry
For your safety, you must be aware of safety rules and procedures at your food processing facility. The rules and procedures provide evacuation and emergency procedures in the event of fire, severe weather, natural disaster, acts of terrorism or even the release of hazardous chemicals. This course provides information that could help you during an emergency.
Course Length: 16 Minutes
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