Food Safety Courses

Food Safety for Food Handlers

This course covers how to use thermometers to ensure foods are properly cooked and safe to eat, how to clean and sanitize them, and the required cooking times and temperatures for specific foods. It also defines contamination and its sources, and how to prevent it during receiving, storage, preparation, and service. In addition, it describes how to prevent contamination from other food, equipment, utensils, and the environment. The food temperature "danger zone" that allows harmful bacteria to multiply rapidly is also addressed, as well as which foods support the rapid growth of harmful bacteria and are considered "potentially hazardous" and which foods are not. Instruction for keeping cold foods cold and hot foods hot is also included. Finally, this lesson covers the methods for properly cooling hot foods for later service to prevent bacteria from multiplying.

Also available in Spanish, Arabic, Brazilian Portuguese, Cantonese, Farsi, Korean, Russian, Simplified Chinese, Tagalog, Thai, and Vietnamese

$20.00 | 50 minutes

HACCP Operator Course (13 Lessons)

HACCP planning is critical because it is a big part of the Food Safety Modernization Act, which directs the U.S. Food and Drug Administration (FDA) to take certain measures to prevent food terrorism, like intentional adulteration and contamination of the nation's food supply. The focus of HACCP is preventing problems that could lead to foodborne illness or injury before they occur.

There are five risk factors for food safety, as identified by the Centers for Disease Control and Prevention (CDC).

HACCP Operators Should Know These 5 Foodborne Illness Risk Factors

  • Food from Unsafe Sources
  • Inadequate Cooking
  • Improper Holding Temperatures
  • Contaminated Equipment
  • Poor Personal Hygiene
  • The HACCP management system is based on preventing food safety problems. This is accomplished by using technical and scientific principles to analyze food hazards. When the food hazards have been analyzed and identified, specific written procedures are established to prevent those hazards from causing foodborne illness or injury. The principles of HACCP can be applied throughout the food chain from farm to table.

    The HACCP concept covers all types of potential food safety hazards that may affect a food product. This includes biological, chemical, and physical hazards that can be naturally occurring in the food, contributed by the environment, or generated by a mistake in the manufacturing process.

    In its current form, HACCP is the best food safety management system to prevent problems that could lead to foodborne illness or injury. The FDA and the USDA now require many food processors, including juice, seafood, meat, and poultry, to use the HACCP system to identify and control potential food safety hazards. The HACCP management system is required for juice and seafood products regulated by FDA, plus meat and poultry products inspected by USDA. HACCP is endorsed by many countries and international agencies, and is recognized internationally as the most appropriate system for controlling food safety.

    Vivid's HACCP Manager and Operator online training is developed in partnership with the Grocery Manufacturers Association (GMA). Both courses are accredited by the International HACCP Alliance, and meet part one of the standard set forth by the Alliance.

    This course contains the following 13 lessons:

  • Introduction to HACCP
  • Prerequisites to HACCP
  • Biological Hazards and Controls
  • Chemical Hazards and Controls
  • Physical Hazards and Control
  • Initial and Preliminary Tasks
  • Hazard Analysis
  • Critical Control Points
  • Critical Limits
  • Monitoring Critical Control Points
  • Corrective Actions
  • Verification Procedures
  • Recordkeeping
  • Also available in Spanish

    $95.00 | 190 minutes

    HACCP Manager Course (15 Lessons)

    Are you familiar with the Food Safety Modernization Act (FSMA)? It's federal law, and development of a Hazard Analysis Critical Control Point (HACCP) plan is the first step in meeting the standards now required by the Act.

    This course is designed for food safety managers who need to learn and apply the principles of HACCP in plan development and implementation to meet food safety and/or regulatory requirements.

    Vivid's HACCP Manager and Operator online training is developed in partnership with the Grocery Manufacturers Association (GMA). Both courses are accredited by the International HACCP Alliance, and meet part one of the standard set forth by the Alliance.

    This course contains the following 15 lessons:

  • Introduction to HACCP
  • Prerequisites to HACCP
  • Biological Hazards and Controls
  • Chemical Hazards and Controls
  • Physical Hazards and Control
  • Initial and Preliminary Tasks
  • Hazard Analysis
  • Critical Control Points
  • Critical Limits
  • Monitoring Critical Control Points
  • Corrective Actions
  • Verification Procedures
  • Recordkeeping
  • Organizing and Managing HACCP Programs
  • HACCP and the Regulatory Agencies
  • $250.00 | 295 minutes