Learners taking our Food Safety Quality and Production training gain knowledge related to the safe production of food for commercial sale and distribution. This course emphasizes the possible risks of food contamination in production and focus on preventative steps to minimize risk.
This course begins with developing a knowledge of proper food safety standards, then proceeds to explain the risks of food contamination, either by pathogen or allergen. The course emphasizes established methods and standards for food safety assurance, including Hazard Analysis and Critical Control Points (HACCP) and Good Manufacturing Practices (GMP).
