SUMMARY

The food industry plays an integral part in protecting the nation’s food infrastructure. As part of our role in protecting the food supply, a business should have a plan to prevent intentional contamination from acts intended to cause small and wide-scale harm to public health.  This includes acts of terrorism targeting the food supply.

The aim of this training is to provide food handlers with a basic overview of food defense. The training also covers different strategies that can be applied to prevent key threats from occurring within a food business.

Closed Captions are available for this course.

Language: English

DESCRIPTION

Food Defense for Food Handlers online course material covers:

1. Introduction 
2. The definition and purpose of food defense
3. Unintentional V Intentional contamination
4. Examples of food defense events
5. Common food defense threats
6. Strategies to address threats in your food business
7. Resources and Recap

LEARNING OUTCOMES

At the completion of this course, it is expected that you will be able to:

• Define the term food defense
• Identify the differences between food safety and food defense.
• Recall the importance that you play in the implementation of food defense measures.
• List threats that you may encounter and how to respond to those threats

PRE-REQUISITE KNOWLEDGE

There are no pre-requisites for this course. 

AWARDS AND CERTIFICATES

A Certificate of Competency will be provided after you have successfully completed this course (including the knowledge assessment). The criteria to earn a Certificate of Competency and corresponding CEUs for this course includes:

• Successfully completing each of the course lessons and final assessment
• Achieving a pass mark of 70% or more on the final knowledge assessment

CONTINUING EDUCATION UNITS

0.10 CEU (or 1 hour equiv.)

WHO SHOULD ATTEND?

This training is suitable for those responsible for handling food within a food manufacturing or production environment. This includes:

• Food production staff
• Food Safety and Quality System staff
• Shift Supervisors
• Technical Managers
• Any person responsible for handling food within a food business

COURSE LEVEL: Basic / Induction

DURATION: 30 minutes

FORMAT: This is a self-paced online course that you can start at any time. Automatic access is provided after successful registration and payment.

TRAINING RESOURCES:  This course provides you access to a video presentation with voice over.

ACCESS EXPIRY: You will have 12 months access to this course before it expires.

LANGUAGE: English Text, Closed Captions and Voice Over

REGISTRATION PROCESS: After course registration, you will receive an email with access instructions. This will include your access user name and password. You will also receive and email with a copy of your order and a PDF copy of your purchase receipt. If you do not receive this information, please check your email junk, spam, or clutter folders. If the email is not there, please contact us by clicking here.

CERTIFICATE ACCESS: You will have access to an electronic course certificate and training transcript on successful completion.

EXPECTATIONS: You can access student rights and course expectations by clicking here

MULTI-USER ACCESS: Need a multi-user access? Click here to learn more.