Food Handler Class - Train the Trainer
Audience:
- Growers, packers, distributors, processors, and retailers
- Managers of quality assurance, food processing, food production, and food safety
Objective:
Participants will review the essential elements of a food safety program and learn tools for training internal employees on:
- Developing food safety manuals
- Employee training and education
- Employee hygiene practices
- Maintenance of grounds
- Cleaning and sanitation (equipment/environment)
- Pest control
- Microbiological sampling and testing
- Water quality
- Storage, shipping and distribution
- Food handling procedures
- Recall/traceability
- Hold and release program
- Foreign material control
Format:
1-day class
Materials:
Train the Trainer workbook with slides and reference materials on GAP, GMP and HACCP.
For more information, contact SCS Food Safety Services.