Basics of Food Safety

Get to know the Basics of Food Safety in this course! You'll understand the essentials to optimize your production flow in a food safe manner.

Course curriculum

  1. 1

    • Welcome to CPG Food Safety
  2. 2

    • What You Will Learn in This Chapter

    • What is Food Safety?

    • Foodborne Illness

    • Food Safety and Contaminants

    • What is a Contaminant?

    • Minimizing Biological Contamination

    • Food Safety and Contaminants Key Takeaways

    • Food Safety and Contaminants Knowledge Check

  3. 3

    • What You Will Learn in This Chapter

    • Defining Biological Contaminants

    • Parasites

    • Viruses

    • Fungi

    • Bacteria and FATTOM

    • High Risk Food

    • Neutral Acidity

    • Temperature: The Danger Zone

    • Time

    • Oxygen

    • Moisture

    • Biological Contaminants Key Takeaways

    • Biological Contaminants Knowledge Check
  4. 4

    • What You Will Learn in this Chapter

    • Defining Chemical Contaminants

    • Sources and Factors

    • Naturally Occuring Substances

    • Allergens

    • Unintentional Chemical Contamination

    • Intentional Chemical Contamination

    • Minimizing Chemical Contaminants

    • Chemical Contaminants Key Takeaways

    • Chemical Contaminants Knowledge Check
  5. 5

    • What You Will Learn in This Chapter

    • Introduction to Physical Contaminants

    • Sources of Physical Contaminants: Broken Equipment

    • Sources of Physical Contamination: Process and Packaging

    • Sources of Physical Contaminants: Employees

    • Minimizing Physical Hazard

    • Physical Contaminants Key Takeaways

    • Physical Contaminants Knowledge Check
  6. 6

    • Food Safety Key Takeaways

    • Test Your Knowledge of Food Safety