This course introduces the concepts of working in a safe and productive food manufacturing workplace. Apprentices explain important OSHA safety standards as well as standard operating procedures to ensure proper sanitation. Apprentices recognize Good Manufacturing Processes (GMPs) and how they related to food safety. They also demonstrate understanding of how to keep allergens, metals, and other harmful substances out of the food supply. Finally, they explain FDA's Hazard Analysis Critical Control Point (HACCP) principles to identify, evaluate, and control food safety hazards in their workplace.
Restricted Elective