Alliance Approved Curricula
This is designed to assist facilities in meeting the requirements of the Pathogen Reduction/HACCP Regulation. Participants should have an understanding of the need for having both pre-operational and operational sanitation SOPs and should write a sanitation SOP as part of the course. This course is designed to meet short-term needs of the industry to have Sanitation SOPs in place by January 1997.
- Basic Microbiology and Food Safety
- Personal Hygiene
- Facilities and Equipment
- Cleaning and Sanitizing
- Pre-operational Sanitation SOPs
Pre-requisite Program Course
This course is designed to provide a more in-depth knowledge and details relating to pre-requisite programs. It is a longer term course and will provide a basis for industry to continue to strengthen their food safety programs.
- Overview of Food Safety
- Food Microbiology
- Contamination and Foodborne Illness
- Personal Hygiene
- Purchasing and Receiving Safe Food/Ingredients
- Keeping Food/Ingredients Safe in Storage
- Sanitary Facilities and Equipment
- Cleaning and Sanitizing
- Organizing a Cleaning/Sanitizing Program
- Integrated Pest Management
- Recalls
- Personnel Training
- Regulatory Issues