Food Safety ManufacturingForeign Material Exclusion in Food Safety: Introduction

Foreign Material Exclusion in Food Safety: Introduction

SKU: JCOM-40171

Duration: 0.47 Hrs

Foreign materials present an ongoing challenge to food safety. Without proper preventive measures, there is a higher risk of contamination and subsequent recalls. This foreign material exclusion course will discuss common foreign material sources and types in the food production supply chain, along with practical strategies for their prevention and control.

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Course Details

Learning Objectives

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

Identify foreign material types, common sources, and risk classifications
Describe the safety, regulatory, and business risks associated with foreign material inclusion and practical strategies to manage and mitigate those risks
Discuss effective strategies to detect, control, and exclude foreign materials in your operation
Describe how to respond to foreign material incidents with effective strategies that identify root causes and implement corrective actions and preventive measures

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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