$ 675
6 Hours
12 Lessons
Level 1 Foundations
12k Enrolled
Establish a foundation of excellence in food safety and meat processing standards. This course equips employees in the Canadian meat processing sector with essential knowledge and practical understanding of safe meat handling, hygiene, and regulatory compliance. Participants will explore contamination risks, sanitation requirements, temperature control, and the role of Good Manufacturing Practices (GMPs) in protecting product integrity and consumer safety. The course also addresses proper equipment handling and maintenance, monitoring of product conditions through traceability measures, and effective cleaning and sanitation practices. By strengthening these core competencies, employees can improve operational efficiency, uphold quality standards, and contribute to a workplace culture grounded in safety, accountability, and trust.
This course provides an understanding of Hazard Analysis and Critical Control Points (HACCP) and the importance of having a food safety program. This introductory program outlines how every person working at that facility can have either a positive or a negative impact on food safety. Participants should be able to explain the benefits of a HACCP system, understand hazards and how they can be controlled, and the importance of GMP and Prerequisite Programs.
You will learn that food safety hazards are; biological, chemical, or physical substances that can make a food product unsafe to eat and cause illness, injury or death if consumed. You will also learn how biological, chemical, and physical hazards can be harmful to human health and how to prevent and control them.
Skills you will learn:
Food Safety
Cleaning
Quality Assurance
Hazards
Decumention
Pest Sources
Chemical Hazards
Learning Objectives
Who Should Take This Course?
Course Outline & Major Topics
