These courses have the components of a food safety management training program needed to ensure the safety of all food processing environments. With a focus on the principles of HACCP, these lessons cover the biological, chemical and physical hazards found in food processing systems, and outlines best practices for prevention and control.
| Basic Food Microbiology | 17 mins |
| Cleaning & Sanitization | 19 mins |
| Document Control | 24 mins |
| Food Fraud | 59 mins |
| Food Manufacturing Practice | 15 mins |
| Food Safety Basics | 33 mins |
| HACCP for Frontline Workers | 13 mins |
| Personal Hygiene | 12 mins |
| Risk Assessment | 34 mins |
| Root Cause Analysis | 55 mins |
| Starting Your Career in Food Processing | 45 mins |
| Supplier Quality Assurance | 29 mins |
(Available to AFPA members only)