Food Safety ManufacturingForeign Material Exclusion in Food Safety: Employee Role

Foreign Material Exclusion in Food Safety: Employee Role

SKU: JCOM-40172

Duration: 0.33 Hrs

Employees are the frontline defense in identifying, preventing, and responding to potential foreign material contamination. Their awareness, vigilance, and adherence to best practices significantly influence the effectiveness of a food safety management system. This foreign material exclusion course will provide you with a comprehensive understanding of the types and sources of foreign materials, the risks they pose, and the preventive measures that can be implemented.

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Course Details

Learning Objectives

By the end of this course, you will be able to:

Describe the role of employees in foreign material exclusion
Identify ways in which management can demonstrate their commitment to food safety
Identify common sources of foreign material contamination derived from food handlers
Describe the importance of adopting a continuous improvement approach to enhancing food safety systems

Specs

Course Level	Fundamental
Languages	English
Compatibility	Audio, Video, MobileReady, Responsive

Frank Curto

With nearly 30 years of senior leadership experience and a PhD in Nutrition Science, Frank Curto is a food industry executive who creates solutions for food companies to help them overcome common business challenges. He has multiple certifications in the food sciences with a focus on the development and implementation of food safety and quality management systems including but not limited to: Certified Hazard Analysis & Critical Control Points (HACCP) Manager & Trainer, Preventive Controls Qualified Individual (PCQI), Safe Quality Food (SQF) Practitioner, Food Defense Coordinator, Lean Six Sigma Black Belt, Certified Food Scientist (CFS).

Course Applies To

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