How is Food Safety used?
Zippia reviewed thousands of resumes to understand how food safety is used in different jobs. Explore the list of common job responsibilities related to food safety below:
- Manage assigned systems such as training, food safety and inventory management.
- Advanced Knowledge of Food Safety and Health Department Guidelines.
- Maintained consistent increases in financial goals throughout.Implemented and maintained all food safety guidelines were followed throughout tenure.
- Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
- Followed food safety procedures according to company policies and health and sanitation regulations.
- Observed food safety and sanitation procedures.
Are Food Safety skills in demand?
Yes, food safety skills are in demand today. Currently, 29,477 job openings list food safety skills as a requirement. The job descriptions that most frequently include food safety skills are service department manager, assistant to the producer, and product demonstrator.
How hard is it to learn Food Safety?
Based on the average complexity level of the jobs that use food safety the most: service department manager, assistant to the producer, and product demonstrator. The complexity level of these jobs is challenging.
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What jobs can you get with Food Safety skills?
You can get a job as a service department manager, assistant to the producer, and product demonstrator with food safety skills. After analyzing resumes and job postings, we identified these as the most common job titles for candidates with food safety skills.
Service Department Manager
Job description:
A service department manager is responsible for leading the service department operations by assisting the staff in customer interaction, providing the highest customer service, and negotiating contracts and partnerships with clients. Service department managers coordinate with the sales and marketing team for brand promotions and advising the staff in selling new products to potential customers. They also handle and resolve high-level complaints, process replacements, and issue refunds as needed. A service department manager must have excellent communication and leadership skills, especially in encouraging and supporting the team members to meet the department's goals and objectives.
- Food Safety
- Food Quality
- Direct Reports
- Customer Satisfaction
- Payroll
- Warranty Claims
Assistant To The Producer
Job description:
An assistant to the producer primarily performs support tasks to assist producers in various production programs and projects. Their responsibilities often include preparing and managing schedules, handling calls and correspondence, coordinating with different personnel and teams to relay information, liaising and negotiating with suppliers and other services providers, maintaining records of all transactions, and running errands as needed. There are also times when they must answer inquiries, arrange appointments and travel plans, recruit and train new employees, and resolve issues and concerns should there be any.
- Customer Service
- Food Safety
- Video Production
- Travel Arrangements
- Script Coverage
- Sales Floor
Product Demonstrator
Job description:
A product demonstrator, or sometimes known as a brand ambassador, is an individual who is an expert in using a sample product to highlight its greatness and make it appealing to buyers. Product demonstrators must speak in front of many people to generate excitement about a product and provide a complete idea of a product's functionality. They are required to participate in marketing events and converse with a variety of people about the product or service they are selling. Product demonstrators must also communicate with the store management to organize a schedule for a product demonstration.
- Food Safety
- Brand Awareness
- Customer Service
- CDS
- Fryers
- Food Preparation
Dairy/Frozen Associate
- Food Safety
- Customer Service
- Quality Customer Service
- Cleanliness
- Math
- Inventory Control
Team Service Leader
Job description:
Team Service Leaders oversee a group of employees in the service industry. These industries are often food service, hospitality, or customer service. Team Service Leaders are usually tenured or experienced employees. They are familiar with the company's products and service protocols. They should be able to address concerns in a fast manner and come up with ways to mitigate other problems that may arise. They manage the team who work on service delivery. They also train new employees and enhance the skills of existing ones. They continuously find ways to improve service delivery and to address pertinent issues in the industry.
- Cleanliness
- Food Safety
- Culinary
- Sales Floor
- Ladders
- Patients
General Production Manager
Job description:
A general production manager is responsible for overseeing the overall production operations for the business, managing staff performance, and ensuring that the team performs with the highest productivity and efficiency. General production managers perform quality control procedures to monitor the stability and effectiveness of current processes and minimize downtimes. They also handle the budget and resource allocation across the department to support activities and enhance performance. A general production manager strategizes workforce policies, adhering to the company's guidelines and protocols, and resolves production discrepancies as soon as they arise.
- General Production
- Food Safety
- Hand Tools
- HR
- Quality Standards
- Production Floor
Lead Producer
Job description:
A leader producer is a people-focused professional who provides production leadership by management and by example. These professionals help create development momentum, challenging inertia, and setting the right pace for the team members to achieve their goals. They work hand-in-hand with leads and departmental directors to make effective decisions and ensure a deep understanding of the right way of balancing competing priorities. Lead producers also enable efficient development and remove obstacles by making it easy for teams to access feature definition.
- Customer Service
- Food Safety
- Sales Floor
- Cleanliness
- Inventory Control
- Video Production
Food Processor
Job description:
A food processing job involves various tasks to ensure the highest quality of food and ingredients during food preparations in a facility. Food safety processors or food processing workers prepare and preserve various food items, such as canned, baked, frozen, dried, and pasteurized products, and manage their inventory. Aside from working in food production, the food processors also monitor the machinery during cooking and mixing of the ingredients to ensure compliance with the product quality standards. Depending on their specific tasks, these processors must follow strict health, safety food guidelines, and government regulations.
- Food Safety
- Assembly Line
- GMP
- Food Preparation
- Food Processing Equipment
- Pallet Jack
Produce Sales Associate
- Food Safety
- Product Knowledge
- Customer Service
- Food Products
- Customer Relations
- Food Handling
Food Production Supervisor
Job description:
Food production supervisors are in charge of the manufacturing of products and operating projects of goods with topmost efficiency at a reasonable price within specified standards. They are responsible for the overall production line or an entity like quality control. Their tasks include initiating and implementing policies, protocols, and programs as well as controlling and coordinating company-wide regulatory guidance, training, and deference effort. Also, they design and maintain audit schedules to make sure all suppliers are assessed to timescales in agreement with designated risk status.
- Customer Service
- Safety Procedures
- Food Service
- Food Safety
- Lean Manufacturing
- Culinary
Deli/Bakery Clerk
Job description:
A deli/bakery clerk assists customers by taking and preparing orders, ensuring efficiency and customer satisfaction. They may also help customers by answering inquiries, accepting requests, offering other products and services, processing payments, and handling issues and concerns efficiently and professionally. They are also in charge of maintaining product displays, removing lesser quality or expired goods from the shelves, monitoring inventories, unloading supplies from delivery trucks, and maintaining the cleanliness of different areas, complying with the company's policies and industry health standards.
- Food Preparation
- Food Safety
- Product Knowledge
- Customer Satisfaction
- Basic Math
- Customer Service
Deli/Bakery Associate
- Food Handling
- Food Safety
- Quality Customer Service
- Customer Satisfaction
- Sanitation Procedures
- Food Preparation
Hourly Manager
Job description:
An hourly manager will lead and supervise a team of employees. As an hourly manager, you will maintain the shift operations you are assigned to and keep staff informed of operational issues. You will be responsible for the employees' health and safety and support their professional and personal growth. Other duties include providing employee direction and oversight, coaching and mentoring staff, and maintaining transparent communication. Additionally, you are also responsible for maintaining the work schedules of employees and managing the organization's budgetary and operational activities.
- Cleanliness
- Food Safety
- Management
- Guest Service
- Quality Service
- Product Quality
Packing Supervisor
- Food Safety
- Safety Procedures
- Safety Standards
- ISO
- Safety Rules
- Inventory Control
Evening Manager
Job description:
In contrast to typical managers, evening or night managers oversee and take control of the store or establishment after normal business hours. They monitor and manage the deliveries and inventories, organizing the warehouse by restocking shelves. They may also deal with customer inquiries, train staff, and make evening deposits to ensure that the store is ready for daytime hours. They work hand in hand with the morning staff to deliver quality service.
- Food Safety
- Store Operations
- Store Associates
- Customer Complaints
- Food Handling
- Strong Customer Service
Produce Department Supervisor
- Product Knowledge
- Food Safety
- Sales Floor
- Customer Service
- Cleanliness
- Quality Products
Relief Operator
Job description:
A relief operator job depends on the institution or organization. Their main jobs include examining, measuring, and weighing materials or products to verify conformance to specifications, using measuring devices such as rulers, micrometers, or scales. Their additional responsibilities include maintaining regular contact and communication with customers to resolve concerns, issues, and complaints.
- Food Safety
- CIP
- PPE
- Quality Checks
- Basic Math
- CDL
Mess Attendant
- Customer Service
- Food Safety
- Facility Residents
- Cooking Equipment
- Clean Tables
- Food Line
Meat Cutter Apprentice
Job description:
Meat cutter apprentices perform their duties under the supervision of more advanced meat cutters. Besides ensuring meat quality, meat cutter apprentices also rotate, prepare, keep, and receive meat products. Other duties performed by these professionals include displaying meat items correctly, serving customers, and maintaining sales, preparation, and storage areas as per the approved sanitation program. Also, they pack, price, and display meat products attractively. They cut orders as per specific demands, prepare and market meat products.
- Quality Standards
- Food Safety
- Customer Orders
- Product Knowledge
- Customer Satisfaction
- Display Cases
How much can you earn with Food Safety skills?
You can earn up to $41,773 a year with food safety skills if you become a service department manager, the highest-paying job that requires food safety skills. Assistant to the producers can earn the second-highest salary among jobs that use Python, $30,637 a year.
Job Title  | Average Salary | Hourly Rate |
|---|---|---|
| Service Department Manager | $41,773 | $20 |
| Assistant To The Producer | $30,637 | $15 |
| Product Demonstrator | $28,147 | $14 |
| Dairy/Frozen Associate | $30,878 | $15 |
| Team Service Leader | $48,523 | $23 |
Companies using Food Safety in 2025
The top companies that look for employees with food safety skills are McDonald's, Kroger, and Whole Foods Market. In the millions of job postings we reviewed, these companies mention food safety skills most frequently.
| Rank | Company | % Of All Skills | Job Openings |
|---|---|---|---|
| 1 | McDonald's | 21% | 33,540 |
| 2 | Kroger | 16% | 10,670 |
| 3 | Whole Foods Market | 10% | 1,485 |
| 4 | Panera Bread | 8% | 1,812 |
| 5 | Taco Bell | 7% | 13,637 |
Departments using Food Safety
The departments that use food safety the most are sales, customer service, and sports/entertainment.
| Department | Average Salary |
|---|---|
| Sales | $40,415 |
| Customer Service | $33,786 |
| Sports/Entertainment | $32,457 |
| Warehouse | $31,525 |
15 courses for Food Safety skills
1. Health & Safety and Food Safety for hospitality operators
This course provides information for people working in the catering and hospitality industry on how to comply with Health and Safety Law and Food Safety law, the main risks areas and control and prevention methods. You will learn how to manage health and safety in your business and provide adequate training to your team. The course covers: H & S and Food Safety Legislation overview; Management and employee responsibilities in ensuring compliance with the Law;Main Hazards and risks within catering and hospitality and their management;Risk assessments and mapping tools;Fire Safety;Equipment and Electrical Safety;Manual Handling techniques;Control of Substances Hazardous to Health;Stress Management at Work;Provision of training and information for staff;Food Safety and how to implement food safety management procedures;Food Hygiene practice and controls;Allergens and safe allergen handling;Cross-contamination and its prevention;Safer Food, Better Business concept and HACCP food safety management system. The course also contains quizzes, test and downloadable training materials that make it more engaging and practical and also can be used for your business. By the end of this training you will be able to recognise health & safety and food safety hazards, hygiene risks and understand how they may be prevented and controlled and, all in all, how to ensure safety in your business...
2. Food Safety in catering (UK)
If you are working in a catering business then this course is for you. The course may also be of interest to managers and owners seeking refresher training, however, a Level Two course is primarily aimed at food handlers. For managers, owners and supervisors, a Level Three course may be more appropriate. Although primarily aimed at the United Kingdom the subjects covered (e. g. cross contamination, cleaning, cooking and cooling) are relevant across the world. In the UK it is a legal requirement that all food handlers are trained in food safety or adequately supervised. Completion of the activities in the course will therefore provide evidence of suitable training. If you are thinking of buying a catering business such as a pub or restaurant this course will also be of great value as it shows the steps you must take to become legally compliant. It will help you achieve an EHO rating of Five (a PASS in Scotland) and therefore help develop the reputation of your business. Through a series of lectures, videos, quizzes and activities you will build your knowledge and expertise in food safety. The core philosophies of this the course were to make it relevant, engaging and memorable and to ensure it will make a difference in the workplace. The course has many tips and ideas for best practice and is uniquely structured to follow the food production process from start to finish. Each stage of the production process focuses on a particular subject; for example under 'delivery' near the start, we examine contamination...
3. Food Safety for Managers and Supervisors
Are you a manager or supervisor and want to achieve a level three food safety qualification? Or perhaps you are currently working in catering and want to develop your career? Or are you looking to buy a business or enter the trade for the first time? This course will boost your food safety knowledge. This course begins with a short video highlighting the importance of food safety, the positive impact it can have on your business. The prologue video also highlights the damaging impact poor standards can have on customers. You'll be taken through all aspects of managing food safety, with a particular focus on HACCP (Hazard analysis and critical control points). The knowledge you gain will help improve standards in your place of work. It will give you confidence to engage in discussions with experts such as EHO and safety departments in your organisation. There is an accompanying workbook to the course which you can download to help aid your understanding. You'll begin HACCP with an explanation of prerequisites and a brief study of pest control, cleaning and disinfection and structure. You will then be given brief examples of Flow Diagrams. There follows the largest section of the course; the seven principles of HACCP. The course is structured in a logical sequence to further assist your understanding and the transfer of information to your long term memory. Through the study of HACCP you will also learn about related topics such a cross contamination, spore forming bacteria, and how food poisoning occurs (intoxication and invasiveness). Throughout the course you will be given tips and ideas for completing your own internal audits. I have been a food safety advisor and trainer for over 20 years and the advice is based on my own experiences throughout that time. I also have a diploma in Business Management and the course includes a short video on the key aspects of food safety management; training, motivating and monitoring standards. You'll also be given a quick lesson on food safety law, including a quick explanation of the development of these laws over the century's. The course ends with a 15 minute summary of the entire course. That way, you can refresh your memory at any time without the need to revisit the entire course. Watching the summary at intervals (e. g. after one week, then one month, and then in 6 months) will help transfer the information to your long term memory. I hope you enjoy the course, and as ever, any feedback on how it can be improved would be great...
4. Fun food safety and sanitation course
Welcome to food safety and sanitation. In this fun and animated course you will learn about food borne illness, how to prevent it and how to train employees in food sanitation. It is imperative that everyone in your organization from the owner, to the manager to all your employees learn the basic food safety practices for preparing and serving food. Do not assume people understand these rules or how to apply them. It is your job to protect customer health, improve employee performance and preserve your business reputation. Most people like myself learn these essential food safety practices in culinary school but some do not. It is your job to understand, identify and create a culture of food safety. The concepts covered: • The Importance of Food Safety • HACCP (Hazard Analysis and Critical Control Points) • Receiving and Storing Food • Time and Temperature Control • Preventing Cross-Contamination • Safe Food Preparation • Methods of Thawing, Cooking, Cooling and Reheating Food • Cleaning and Sanitizing • Good Personal Hygiene • Food Safety Regulations • And much, much more.....
5. How to Prevent Food Poisoning using The Food Safety Pillars
(NEW UPDATES: include an additional +1hour of lectures and topics)This course will introduce you to the basic principles of Hygiene and Food Safety in the kitchen. You will learn how to develop the fundamental aspects of a food safety system by ensuring that Awareness, Understanding and Implementation take place in the correct order so that a solid foundation for safe food can be built. In this course you will learn: Why food safety is importantUnderstand food poisoning and how foods can get contaminatedBacteria, and the most common food poisoning micro-organismsWhat systems you can put into place to prevent food poisoning. Prevent food poisoning by using the food safety pillars: How to clean and sanitise correctlyThe importance of hand washing and personal hygieneHow to store foods in a fridge safely as well as the correct way to keep dry foods. The importance of temperature control in food safetyHow to handle food in your kitchen by avoiding cross-contamination, defrosting, cooling and reheating of foods. What the basic documents needed are, to ensure a good system is in place. If food safety is not being monitored, there can be no management. Finally this course will help you monitor important food safety areas so that you can manage your food safety with peace of mind...
6. Blockchain applications in Food Safety, Healthcare & Pharma
Blockchain technology has gained a lot of popularity recently. It is claimed to be a game changer by many of the industry experts and is even believed to rule the next decade. The invention of Blockchain technology can be compared to the invention of wheel, motor and internet that changed the world. All of you must have heard about various cryptocurrencies like Bitcoin, Ethereum etc which are powered by Blockchain technology but that is just the tip of the iceberg. The applications of blockchain are far more diverse than what you can even imagine today. The course will make you understand how Blockchain can be a solution for today's burning problems like: How to know that the medicines that you trust with your life are authentic and not some cheap counterfeit?Or when it comes to buying organic food, how to validate if the food is really organic than to just trust what the label says?Though there are computers in nearly every medical facility and mobile phones in every pocket why do you still face difficulty in collecting, exchanging and sharing your medical history with your new doctor and how this can be solved?How to minimize the time for settling insurance claims?Here in this course you will learn how blockchain is going to revolutionize pharma, food and healthcare industries and we will also explore the possibilities that lies ahead in many of these multi billion industries. This course will explain Blockchain Technology in a way that even beginners can understand. And if you run a business, you will learn how you can use Blockchain Technology to build trust and transparency in your business ecosystem. This course is perfect for a person who is:1. A beginner and is looking to understand the latest buzz word Blockchain or 2. An expert and who wants to explore more about the practical business applications Of Blockchain Technology 3. A Blockchain Developer and who is looking for potential business use cases of Blockchain Technology to build the next Google or Microsoft4. Looking for startup ideas in Blockchain TechnologyFurther with a 30 day return policy, there is nothing to lose for you here. If you feel the course is not worth your money, you can return it and get your money back. Though, we assure you that you will not be disappointed by your wise decision of buying this course...
7. ISO 22000:2018. Food Safety Management System
This course discusses the requirements of ISO 22000:2018, the international standard for a food safety management system. ISO 22000 can be implemented by any organization from the food chain, regardless of its size or activity. It is suitable for all types of food production and just as well it can be applied in other activities part of the food chain like farming, the production of feed and animal food, food retail, catering, manufacture of food packaging or various food-related services like transportation, warehousing or cleaning and sanitation. A food safety management system is aimed at identifying, understanding and addressing the different hazards (i. e. microbiological, chemical, physical, allergens), so that the customers and consumers can be assured that food is safe for consumption. The structure of the course includes:- an introductory part that discusses the concept of food safety, the principles of HACCP and the standards in the ISO 22000 series;- section Context of the organization (Chapter 4 of the standard) that discusses internal and external issues relevant to the organization, needs and expectations of interested parties and the the scope of the food safety management system;- section Leadership (Chapter 5 of ISO 22000) about the support of the top management for the food safety system, about the food safety policy and the food safety team;- section Planning (Chapter 6) about risks and opportunities, food safety objectives and the planning of change;- section Support (Chapter 7) on resources for the food safety system, competence, awareness, the processes, products and services from external providers, infrastructure and the work environment, external and internal communication and the food safety system documentation;- section Operation (Chapter 8) about prerequisite programmes according to ISO/TS 22002-1 (buildings, utilities, waste disposal, equipment cleaning and maintenance, the prevention of cross contamination, allergen management, cleaning and sanitation programmes, pest control, personnel hygiene requirements and employee facilities, rework, warehousing, food defence or bioterrorism); food traceability; the preparation for emergency situations; food safety hazard identification; the hazard assessment; critical control points (CCPs) and operational prerequisite programmes (OPRPs), the hazard control plan; the validation of control measures; the handling of potentially unsafe products and the withdrawal/ recall procedures. - section Performance evaluation (Chapter 9) about how to monitor and measure the food safety management system, about internal audits and the reviews of the FSMS from the top management;- section Improvement (Chapter 10) on how to deal with nonconformities, corrections and corrective actions, how to improve and update continually the food safety management system.- a final part with a information about the certification to ISO 22000 and the conclusions of the course. Learn about what an organization must do to prevent unsafe food from reaching the consumers, with an internationally accepted standard...
8. Food Safety: HACCP Hazard Analysis Critical Control Point
----------------------------COMPLETE COURSE DESCRIPTION:----------------------------What is the connection between space exploration and the food in your pantry, on the grocery shelves, or the one you are eating? This is not a conspiracy. Want to know?The answer is… H-A-C-C-P. In this course, we will discover how space exploration not only pushed the limits of human knowledge but also opened the way that propelled the food industry to ensure food that is safe for consumption - anytime, anywhere, for everyone. HACCP stands for Hazard Analysis and Critical Control Points. It is a system widely used in the food manufacturing industry as a proactive and systematic tool to identify the potential risks and the critical control points (or CCP) in the ingredients, processes, and environment in the manufacturing of food. There are 12 steps involved in developing the HACCP Plan and this course will guide you in each step through comprehensive discussion and examples. Exams and self-paced activities test your understanding and practice as you learn the concepts. I am your guide in this course. My name is Johnathan Miller. I have been in the food industry for 10+ years and have an extensive experience in food safety management and HACCP development and implementation. After completing the course, you will be ready to create the HACCP Plan for your organization and contribute toward food safety. Enrolling in this course proves your commitment to food safety. I look forward to seeing you in this course and let us learn together!----------------------------Food is an essential need of humans. We consume food to nourish ourselves or satisfy our cravings. Food has been part of our evolution as humans - developing ways to gather, store, make, and cook. One of the key discoveries in our history was made by microbiologist Louis Pasteur. Food spoils due to microorganisms. To prevent spoilage, food can be preserved by destroying or not allowing the microorganisms in food. This theory led to different ways of preserving food. The main idea is to control the temperature and reduce the water content in food to not support the growth of these microorganisms. With this theory, food preparation and manufacturing have improved significantly throughout the years. The advancement in technology and the growing demand bring food manufacturing to a different level and on a massive scale. Bringing food from its origin to supermarket shelves and on our tables has become the primary goal of the food industry. Aside from the logistics like transportation and storage, food safety and availability are factors to be considered. Food can now be prepared and served anywhere at any time - at homes, in schools, aboard airplanes and ships, and even in outer space. Did I mention outer space? Yes! In the 1950s, as space exploration was already taking off, the National Aeronautics and Space Administration or NASA saw the need for food for their astronauts during space travel. With the limitations in food preparation and storage in outer space, the food has to be "special" to overcome the limitations and bring proper nourishment to the astronauts. Of course, food must be safe as well so as not to introduce microbiological hazards into space. With NASA's risk-based thinking and dedication to quality assurance, they wanted a controlled procedure and environment during the manufacture of food to ensure overall quality - not only during the finished goods inspection. So, in the 1960s, Pillsbury Company took on the challenge to manufacture the first space food with NASA's directive to design a system for controlling food safety. Pillsbury developed the HACCP System. HACCP stands for Hazard Analysis and Critical Control Points. This is a system to prevent food safety hazards. HACCP is a systematic methodology to identify the potential risks and the critical control points (or CCP) in the ingredients, the processes, and the environment in the manufacturing of food. As space travel became longer, Pillsbury further improved the HACCP system in collaboration with NASA and the US Army to be a proactive system. This is the HACCP we now have today. In 1967, the US Food and Drug Administration (FDA) recognized HACCP and started implementing its concepts into the food manufacturing processes. It was then that the HACCP concepts made their way from the space program to commercial food manufacturing. This paved the way for HACCP to be recognized globally through the reports of international groups like the National Academy of Sciences in 1985, the International Commission for the Microbiological Specifications for Food in 1988, and the Codex Alimentarius Commission of the World Health Organization or WHO. It is considered an important element in the published standards of food safety management systems like ISO 22000, BRC Global Standard for Food Safety, and SQF Code. In its current form, HACCP has seven principles. These are the following: Principle 1: Analyze the Hazards. Potential food safety hazards are identified. These hazards can be physical, chemical, or biological hazards. Principle 2: Identify Critical Control Points. In a simple definition, these are the points in the manufacturing processes at which potential hazards can be controlled, reduced, or eliminated. Principle 3: Establish Critical Limits for each Critical Control Point. This sets the minimum or maximum limits for the control points, which include but are not limited to temperature and time. Principle 4: Establish Monitoring Procedures. These are the steps on the what, when, where, how and by whom, the critical points are monitored. Principle 5: Establish Corrective Actions. These are the actions to take when the critical limits are not met. Principle 6: Establish Verification Procedures. These are the steps to verify the measurements in the monitoring of the critical points; and last, Principle 7: Establish record-keeping and documentation procedures. This principle is about maintaining the records related to the HACCP system - hazard controlling and monitoring, corrective action implementation, and validation studies. In this course, we will be discussing in detail these seven principles and the other steps to establish and implement an effective HACCP system.----------------------------Who are the Instructors?Your instructor, Johnathan Miller, is a certified food safety HACCP professional! With over 12 years of teaching and training experience, he is here to help you learn! This course sums up his 12 years of learning. Imagine the value every hour holds for you. So, don't wait and get started right away! We have a 30-day 100% money-back guarantee, so if you aren't happy with your purchase, we will refund your course - no questions asked! - though this will never be needed. We can't wait to see you on the course! Enroll now, and Let's see you on the Inside! Johnathan Miller, from MagineSolutions.----------------------------...
9. ISO 22000 (HACCP and PRPs) for Food Safety
This course walks you through all of the clauses and key concepts of ISO 22000 as well as Hazard Analysis and Critical Control Points (HACCP) and prerequisite programs (PRPs), which are an essential part of food safety and ISO 22000. This course is meant to be time efficient in that it covers all of the key points that you need to know to operate safely in the food industry. It won't make you the foremost expert in the world, but it will give you all the knowledge and tools you need to operate safely and sustainably in the food industry. If you want to truly understand ISO 22000, HACCP, and PRPs, as well as what a good Food Safety Management System (FSMS) should look like, this is the course for you!...
10. ISO 22000:2018 Food Safety Management Systems (FSMS)
The ISO 22000 is an international standard for the Food Safety Management System (FSMS). This standard is designed to enable organisations to control food safety hazards along the food chain. This standard also applies to all types and sizes of organisations in the food industry. As a company in the food industry, this course would help you to address all the important considerations for making your business a successful one. Should you have set up your system with the GMP and HACCP foundation, this course would be a natural build on that foundation, as you would have covered fundamental considerations of setting up a food business. For more details on that pre-requisite programme, you can check out our courses on the GMP and HACCP!--Course Outline: Section 1 > Introduction, history and general concepts of ISO 22000:2018 (and how they relate to GMP and HACCP)Section 2 > Clause-by-clause guidance for ISO 22000:2018Section 2-1 > Clause 1 to 3 + Clause 4: Context of the organisationSection 2-2 > Clause 5: LeadershipSection 2-3 > Clause 6: Planning for the Food Safety Management SystemSection 2-4 > Clause 7: SupportSection 2-5 > Clause 8: OperationsSection 2-6 > Clause 9: Performance EvaluationSection 2-7 > Clause 10: ImprovementSections 3 > Preparation of DocumentationSection 4 > ImplementationSection 5 > Verification of your implementation...