Understanding the local and national food safety regulations and laws, including the FDA's Food Code, and how to comply with them.
Foodborne illnesses: Understanding the different types of illnesses that can result from consuming contaminated food, such as bacteria, viruses, and parasites.
HACCP: Hazard Analysis and Critical Control Points (HACCP) is a system that focuses on identifying and preventing potential hazards and contamination risks in the food supply chain.
Food safety laws and regulations: A comprehensive understanding of the federal, state, and local laws and regulations governing food safety and sanitation.
Microorganisms: Understanding the characteristics of different microorganisms that are commonly found in food, such as bacteria, viruses, and fungi.
Sanitation: Maintaining a clean and sanitary environment in food preparation areas, including proper hand hygiene, cleaning and sanitizing equipment, and controlling pests and rodents.
Food storage and handling: Understanding temperature control, proper packaging and labeling, and preventing cross-contamination in food storage and handling.
Food labeling: Understanding the labeling requirements for food products, including allergen information, ingredient lists, and nutritional information.
Food recalls: Understanding how food recalls work and the steps involved in responding to a food safety issue.
Safe food transport: Understanding the best practices for transporting food in order to prevent contamination and ensure safety during the transportation process.
Employee training: Ensuring that all employees are properly trained in food safety and sanitation practices in order to maintain a safe and healthy environment for both workers and consumers.
HACCP: Hazard Analysis and Critical Control Points is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe.
GFSI: Global Food Safety Initiative is an industry-driven global collaboration initiative that brings together leading food safety experts from across the food industry to drive continuous improvement in food safety management systems.
FDA: Food and Drug Administration is a federal agency that is responsible for regulating food, drugs, and medical devices in the United States.
USDA: United States Department of Agriculture is responsible for regulating the safety of meat, poultry, and egg products.
CODEX: The Codex Alimentarius is a collection of internationally adopted food standards, guidelines, and codes of practice that serves as a reference for food safety and quality for every member country.
NSLP: National School Lunch Program is a federally assisted meal program that provides nutritious, low-cost or free lunches to children in public and nonprofit private schools.
FSMA: Food Safety Modernization Act is the most sweeping reform of the U.S. food safety laws in over 70 years and focuses on the prevention of foodborne illness.
PHIS: Public Health Information System is a web-based system developed by the USDA to monitor the safety of all meat, poultry, and processed egg products in commerce in the United States.
SQF: Safe Quality Food is a food safety management certification program that provides retailers and manufacturers with a rigorous, credible, and globally recognized food safety management certification.
BRCGS: British Retail Consortium Global Standards is a leading safety and quality certification program that is widely recognized by retailers, manufacturers, and foodservice companies around the world.