A training guide to assist food processing staff in teaching entry-level English and Spanish speaking workers in the food processing industry. The training guide and supplemental resource materials emphasize the importance of food handling practices that reduce the risk of foodborne illness. Workers will learn why and how food products are handled in certain ways.
The training guide covers four areas that are critical for workers to understand in order to follow a company’s Standard Operating Procedures (SOP) for sanitation. Workers will understand
1. importance of good hand washing and hygiene
2. proper temperature controls
3. how to prevent cross-contamination
4. procedures for proper cleaning and sanitation.
To find a program near you please contact Sue Snider, Nutrition and Food Safety Specialist, (302) 831-2524 or firstname.lastname@example.org
For more information: http://www.fsis.usda.gov