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Food Handler Training

"Personnel responsible for identifying sanitation failures or food contaminations should have a background of education or experience, or a combination thereof, to provide a level of competency necessary for production of clean and safe food. Food handlers and supervisors should receive appropriate training in proper food handling techniques and food protection principles and should be informed of the danger of poor personal hygiene and insanitary practices." CFR 21, Part 110.10 (c).

HACCP (Hazard Analysis and Critical Control Points) is an international food safety system that identifies biological, chemical and physical hazards, and develops preventive measures throughout the food production process. Employees must understand the concept of critical control points and the seven HACCP principles which ensure that they are identified and maintained.

GMPs (Good Manufacturing Practices) relate back to HACCP and outline the GMPs of food plant employees and general plant conditions. It is critical that employees have knowledge of proper hygienic practices in order to create an environment where safe food products can be produced.


		Food Handler Training "Personnel responsible for identifying sanitation failures or food contaminations should have a background of education or experience, or a combination thereof, to provide a level of competency necessary for production of clean and safe food. Food handlers and supervisors should receive appropriate training in proper food handling techniques and food protection principles and should be informed of the danger of poor personal hygiene and insanitary practices." CFR 21, Part 110.10 (c). HACCP (Hazard Analysis and Critical Control Points) is an international food safety system that identifies biological, chemical and physical hazards, and develops preventive measures throughout the food production process. Employees must understand the concept of critical control points and the seven HACCP principles which ensure that they are identified and maintained. HACCP Training for Managers HACCP Training for Employees GMPs (Good Manufacturing Practices) relate back to HACCP and outline the GMPs of food plant employees and general plant conditions. It is critical that employees have knowledge of proper hygienic practices in order to create an environment where safe food products can be produced. Employee Training Programs Employee Training Aids © Copyright 2001. All rights reserved. Our Privacy Policy