This course covers the identification and differentiation of risks and hazards. Learners will identify the ways food safety culture impacts the handling of risks and hazards within a food manufacturing facility. The course is designed for operators and supervisors within a manufacturing facility.
By the end of this course, you will be able to define food safety culture, describe the difference between risks and hazards, identify the types of hazards, and describe the roles and responsibilities of an operator.
Course Length: 26 Minutes
This course covers the identification and differentiation of risks and hazards. Learners will identify the ways food safety culture impacts the handling of risks and hazards within a food manufacturing facility. The course is designed for operators and supervisors within a manufacturing facility.
By the end of this course, you will be able to define food safety culture, describe the difference between risks and hazards, identify the types of hazards, and describe the roles and responsibilities of an operator.
Course Length: 26 Minutes
