Managing Bacterial Resistance to Commercial Sanitizers in Food Facilities
Sanitizers are critical for controlling pathogens. Yet misuse and environmental pressures can allow bacteria to adapt, leading to resistance, persistent contamination, and costly outbreaks.
This course examines the drivers of sanitizer resistance, with a particular focus on Listeria. It also explains how resistance to commercial sanitizers occurs among other microorganisms, such as Salmonella, E. coli, and Staphylococcus.
Food Safety Plan Verification Methods
Sanitation verification is at the heart of food safety and quality. This course covers the most effective verification methods, including visual inspections, chemical and microbiological testing, and ATP testing. These methods are critical for maintaining both preoperative and operational sanitation standards, ensuring their effectiveness and safety throughout each stage of production.
Handwashing and Employee Hygiene
Handwashing and Employee Hygiene Training Course details Self-Paced eLearning FREE 10 Mins Certificate of Completion Available Available in Spanish Maintaining a high standard of hygiene in the workplace is essential for the health and safety of employees and the overall success of any organization. This course is designed to equip employees with the knowledge and […]
How to Take Environmental Surface Sample
How to Take Environmental Surface Samples Training Course details Self-Paced eLearning FREE 10 Mins Certificate of Completion Available Available in Spanish Taking environmental surface samples is a very common practice in a food processing facility and is used by the organization to determine whether a processing environment has been effectively cleaned, to determine if pathogens […]
Control of Listeria monocytogenes in Food Production
This course is devoted to teaching sanitation practices and equipment design to eliminate Lm (Listeria monocytogenes) from the processing environment and paying attention to GMPs that may contribute to contamination during processing and traffic patterns that may bring.
Environmental Monitoring and Sampling Plans
This course is designed to illustrate the critical role environmental monitoring and sampling plans play in food and beverage processing. Content in this course is curated for those who are responsible for designing, updating, and implementing the elements of an environmental monitoring program in their facility or company.
Allergen Control in Food Plants
Identify characteristics of allergens, lists responsibilities of various departments within the organization, and give a clear road map to proper legislative compliance and active management of allergens within a facility across all functions.
Food Plant Sanitation 101
Topics include dry and wet cleaning methods, as well as the types of soils in a food facility and the chemicals and methods required to effectively remove soils and microbes to assure hygienic conditions of the processing equipment and the processing environment.