Food Processing Training

Food, in order to be safe to eat, must be packaged in clean and hygienically safe food packages, that are free from contamination and cross-contamination. Similarly, much of the legislation that covers food also covers food packaging, yet few available online courses cover this important category of training.

To ensure that your staff know how to maintain good levels of health and wellbeing in their jobs.

This course is written specifically to cover those hazards associated with food production and food retail. It will help with due diligence should an accident occur, but it is important in your accident prevention planning.

This course aims to help you work safely with stepladders or leaning ladders. There are rules that anyone using ladders or stepladders should be aware of, such as how to position ladders securely, how to check ladders for damage and when stepladders or ladders should not be used to ensure the user’s safety.

In today’s food manufacturing environment, even a small chance of failure is too high and could become a threat to consumer safety. This course is the standard requirement for employment in the food manufacturing sector.

There are significant food safety and food quality concerns that are outside the purpose of HACCP. TACCP and VACCP, which were developed to address intentional acts of contamination, threats and vulnerability, as opposed to the focus of HACCP on risks to food safety.

This course looks at the main risks when using a lift truck and a guide for their safe use and inspection.

This course has been designed to enable anyone, especially food workers, care workers and those concerned with the welfare of individuals who fall within vulnerable categories, to understand the Listeria bacteria and its affects.

This online course is designed specifically for managers, supervisors and those responsible for the safe production and handling of food in the food producing environment.

This course has been designed for anyone in the workplace where noise has the potential to become a health and safety hazard to general health.