Food Safety ManufacturingForeign Material Exclusion in Food Safety: Employee Role

Foreign Material Exclusion in Food Safety: Employee Role

0.33 Hrs
SKU: JCOM-40172

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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Foreign Material Exclusion in Food Safety: Employee Role
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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

Author | 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).

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