About this course
Safe Food Handling Practices walks through the three stages where food safety is most often won or lost before a product even reaches processing: receiving, storage, and preparation. The course covers inspecting incoming ingredients for temperature, damage, and supplier documentation; storing raw materials and finished goods to avoid temperature abuse and cross-contact; and following safe practices during weighing, mixing, and other preparation steps.
These practices sit at the core of the FDA's Current Good Manufacturing Practice requirements under 21 CFR Part 117, which cover raw material and other ingredient controls, as well as general food safety principles applied throughout the supply chain. Temperature abuse during receiving or storage, or contamination introduced during preparation, are among the most common root causes identified in foodborne illness investigations and recalls, which is why these steps receive close attention in both internal audits and regulatory inspections.
This course is intended for all employees involved in receiving docks, cold and dry storage, and ingredient preparation areas.
After completing this course, learners will be able to properly inspect and accept or reject incoming shipments, apply correct storage practices including FIFO/FEFO rotation and temperature monitoring, and follow safe preparation practices that minimize contamination and cross-contact risk.
Topics covered
- Receiving inspection and rejection criteria
- Temperature control and monitoring in storage
- Stock rotation (FIFO/FEFO) and segregation
- Safe preparation and handling practices
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