Food Service & Distribution Safety

Organizations that process, deliver and/or prepare food for the general public face many unique challenges. Worker safety as well as Food safety is of the highest priority. PureSafety has taken many of the core safety topics that food service employees need to stay safe on the job.

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.
Learning Objectives: 
Pre-trip Inspections ;Entering and exiting a delivery truck ;Unloading products at customer locations ;The best lifting techniques ;Using a hand truck properly ;Working with ramps ;Planning your route when you make a delivery ;Closing the back door of a delivery truck
Course Length: 
26 min
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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.
Learning Objectives: 
Identify and list the physical properties of anhydrous ammonia ;State the health effects of anhydrous ammonia exposure ;Identify the appropriate personal protective equipment for working around ammonia ;Describe the appropriate first aid measures and emergency response procedures for ammonia-related emergencies
Course Length: 
25 min
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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.
Learning Objectives: 
Pre-trip safety measures; Safe lifting and bending techniques ; Best practices for navigate stairs, ramps, doors and other aspects of the customer
Course Length: 
36 min
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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.
Learning Objectives: 
Identify the pre-trip, delivery and end-of-trip SOPs ;Describe how SOPs ensure food safety and quality
Course Length: 
27 min
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Food Service & Distribution - Food Safety, Basic Overview

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Learning Objectives: 
The primary causes of food contamination; Best practices for preventing food contamination
Course Length: 
46 min
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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.
Learning Objectives: 
Common foodborne illnesses; How foodborne illnesses are transmitted; Ways to prevent and control the spread of foodborne illness; The regulatory agencies responsible for food safety
Course Length: 
77 min
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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
Learning Objectives: 
Prerequisite programs (e.g., sanitation, storage, maintenance) ; Preliminary steps to developing a HACCP plan Hazard analysis purpose and objectives Hazard analysis stages
Course Length: 
35 min
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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.
Learning Objectives: 
CCP characteristics and considerations ; Controlling significant food safety hazards ; Use of decision trees ; Questions to help determine CCPs
Course Length: 
32 min
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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.
Learning Objectives: 
Critical limits versus target limits ; Establishing critical limits ; Critical limit implementation ; Critical limits and FDA requirements
Course Length: 
35 min
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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.
Learning Objectives: 
Purposes of monitoring ; Characteristics of effective monitoring procedures ; Types and frequency of monitoring procedures ; Monitoring forms and equipment ; Detecting deviations
Course Length: 
38 min
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