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IFPTI
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Training
Available Resources
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PCQI Human Food
Listeria Control Specialist Program
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Instructor Skills Training
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Regulatory Foundations for the Food Protection Professional
Sanitation Control Practitioner Program (SCPP)
RLTS
Alliances
FSPCA
Sprout Safety Alliance
Projects
NCS
Folder: Training
Back
Available Resources
Training Videos
PCQI Human Food
Listeria Control Specialist Program
Enteric Viruses Control Specialist Program
Instructor Skills Training
Specialty Crop Block Grants
Regulatory Foundations for the Food Protection Professional
Sanitation Control Practitioner Program (SCPP)
RLTS
Folder: Alliances
Back
FSPCA
Sprout Safety Alliance
Projects
Learning Resource Portal
Available Resources Food Safety Risk and Hazard Awareness
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Food Safety Risk and Hazard Awareness

$49.99

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

Add To Cart

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

Learn more about the program

Enroll now

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International Food Protection Training Institute

5220 Lovers Lane LL-130 Portage, MI 49002

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