$295 USD

Ice Cream Food Safety Compliance Training

Learn the importance of food safety in the making and selling ice cream and how to implement food safety in your facility.

  • English
  • Certificate of completion
  • 5 hours
  • Production Managers | Quality Assurance
  • 1 year

Overview

This compliance training curriculum is designed for small to medium-sized ice cream and frozen dessert manufacturers as an introduction to ice cream food safety practices. It is intended to equip owners and operators with basic knowledge about food safety concepts and to serve as a primer for further food safety training.

The curriculum consists of ten easy-to-follow, interactive modules with practical guidance on important food safety topics.

Content features narration, images, and animations to aid comprehension. The curriculum includes links, downloadable guides, and templates for ice cream makers.

Topics include:

The importance of Food Safety

  • Explain why food safety is important to ice cream makers
  • Identify characteristics that make a product high-risk or low-risk for food safety issues
  • Explain how ice cream can potentially be high-risk

Food Safety Hazards

  • List and categorize general groups of food hazards
  • Identify six factors that affect bacterial growth
  • Name four pathogenic bacteria that are primary risk in ice cream production facilities
  • Describe conditions and locate areas as high risk for Listeria, E.coli, Salmonella, and Staphylococcus

GMPs

  • Recognize core principles covered by the FDA Code of Federal Regulations 21 CFR 117.
  • Identify whether you have implemented best practices when it comes to Good Manufacturing Practices (GMPs) and the following topics:
    • Facility design and layout
    • Equipment and utensil design
    • Materials management
    • Personnel health and hygiene
    • Sanitary facility controls
    • Pest control
    • Warehousing
    • Exterior grounds

Allergens

  • Explain the role that allergens play in food manufacturing and why it is critical to control for them
  • Identify allergens in their product manufacturing process
  • Implement multiple strategies to prevent cross-contact

Sanitation

  • Describe the objectives of cleaning and sanitation practices
  • Distinguish the differences between routine and non-routine cleaning
  • Select and apply the appropriate cleaning and sanitizing compounds, utensils, and procedures
  • Prepare to draft procedures and logs for your sanitation program

Supplier Verification

  • Identify how to assess and approve suppliers
  • Document the supply chain process to protect your company and your customers through supply chain preventive controls

Process Controls

  • Distinguish process controls from other control types
  • Identify which hazards require process controls
  • Identify examples of process control validation and where to find them

Environmental Monitoring

  • Identify what environmental monitoring is and explain its importance
  • Determine when an Environmental Monitoring Program (EMP) is required
  • Identify resources to help you develop an EMP

Plus

  • Food Safety Strategies and Roadmap
Read full overview

Agenda

1. The importance of food safety

2. Food safety hazards

3. Strategies

4. Gmps

5. Allergens

6. Sanitation

7. Supplier verification

8. Process controls

9. Environmental monitoring

10. Roadmap

Instructor

Funded by the Innovation Center for U.S. Dairy, it was designed and written by a collaborative group of learning design specialists and food safety and ice cream experts from NC State University, Cornell University, University of Connecticut, and the University of Wisconsin-Madison.

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