Smart Workforce Solutions
Business Services from the Missouri Career Centers of Joplin and Monett
SISTEM Food Processing
Unit: Food Processing Training
Overview of HACCP – Upon successful completion of this lesson, participants will be able to:
- Explain the purpose of HACCP.
- Determine corrective actions to be taken to improve food safety in the food processing operation.
- Understand and name the three HACCP Hazard Categories.
- Recount the basic control points that make HACCP an effective tool for assuring food safety.
Food Safety – Upon successful completion of this lesson, participants will be able to:
- Identify sources of potential contamination of food.
- Present an understanding of how to prevent biological contamination.
- Describe a change to be made in order to prevent chemical contamination of food.
- Describe how to prevent physical contamination of food.
Preventing Food Borne Illness – Upon successful completion of this lesson, participants will be able to:
- Describe two changes that can prevent food borne illness.
- Identify good practices already in place to prevent food borne illness.
- Understand the major cause of food borne illness.
- Understand how cross contamination occurs.
- Demonstrate an understanding of temperature danger zone.
A Clean and Sanitary Food Processor – Upon successful completion of this lesson, participants will be able to:
- Describe how to promote food safety through improved personal hygiene and employees work attire in the food processing facility.
- Describe the process of promoting food safety through improved cleaning procedures and pest control.
- Discuss the basic process for cleaning and sanitizing equipment and utensils.
- Explain the basic procedures for cleaning and sanitizing large equipment.
- Explain some of the characteristics of a Food-safe Facility.
Hand Washing Techniques – Upon successful completion of this lesson, participants will be able to:
- Offer several basic reasons for following good hand hygiene in the workplace.
- Demonstrate correct hand washing techniques
- Understand the proper use of hand sanitizers and their potential to contaminate food.
Overview of Training Competencies Available
- Industry Safety: Bloodborne Pathogens, Fire Prevention and Protection, Electrical Safety, Personal Protective Equipment, Walking/Working Surfaces, Back Injury Prevention, Basic First Air, Lock Out/Tag Out Procedures
- Basic Supervision: Communication Confidence and Trust, Motivation Discipline and Goal Setting, Patience Consistency and Getting the Job Done
- Mandated Training: FMLA, ADA, Sexual Harrassment, Hazard Communication, Preventing Violence in the Workplace, an ideal combination to help attain corporate compliance through training
- Job Success Training: Social Skills in the Workplace, Appropriate Behavior in the Workplace, Anger Management, Transportation, Housing, Nutrition and Physical Fitness, Avoiding Destructive Behavior, Communication Skills, Problem Solving, Leadership, Budgeting, Problems with Credit, Money Management
- Vegetable Packing: Food Safety, Preventing Food Borne Illness, Basic Facts about Microorganisms, Clean and Sanitary Food Processor, Hand Washing Techniques
- Food Processing: Overview of HACCP, Food Safety, Preventing Food Borne Illness, Clean and Sanitary Food Processor, Hand Washing Techniques
- Food Defense: Basic Facts about Microorganisms, Safety and Security in Food Operaitons, Basic Food Facility Security
