What are the most common food safety training programs for different types of food?

1 Food Handler Training

Food handler training is the basic level of food safety training that covers the general principles and practices of food hygiene and safety. It is suitable for anyone who directly handles food, such as cooks, servers, bartenders, cashiers, delivery drivers, and volunteers. Food handler training typically includes topics such as personal hygiene, cross-contamination, temperature control, cleaning and sanitizing, waste management, and allergens. Food handler training can be delivered online, in-person, or through a combination of both methods. Depending on the jurisdiction, food handler training may be mandatory or voluntary, and may require a certificate or a renewal.

3 Seafood HACCP Training

Seafood HACCP training is a specialized food safety training program that covers the hazards and controls for seafood products, such as fish, shellfish, crustaceans, and mollusks. It is suitable for anyone who works with seafood, such as processors, packers, importers, exporters, distributors, and retailers. Seafood HACCP training typically includes topics such as seafood safety hazards, HACCP principles and plans, critical control points and limits, monitoring and verification, recordkeeping and documentation, and regulatory requirements. Seafood HACCP training can be delivered online, in-person, or through a combination of both methods. Depending on the jurisdiction, seafood HACCP training may be mandatory or voluntary, and may require a certificate or a renewal.

4 Meat and Poultry HACCP Training

Meat and poultry HACCP training is another specialized food safety training program that covers the hazards and controls for meat and poultry products, such as beef, pork, lamb, chicken, turkey, and duck. It is suitable for anyone who works with meat and poultry, such as slaughterers, processors, packers, importers, exporters, distributors, and retailers. Meat and poultry HACCP training typically includes topics such as meat and poultry safety hazards, HACCP principles and plans, critical control points and limits, monitoring and verification, recordkeeping and documentation, and regulatory requirements. Meat and poultry HACCP training can be delivered online, in-person, or through a combination of both methods. Depending on the jurisdiction, meat and poultry HACCP training may be mandatory or voluntary, and may require a certificate or a renewal.

5 Produce Safety Training

Produce safety training is a relatively new food safety training program that covers the hazards and controls for fresh fruits and vegetables, such as lettuce, spinach, tomatoes, apples, oranges, and berries. It is suitable for anyone who works with produce, such as growers, harvesters, packers, shippers, importers, exporters, distributors, and retailers. Produce safety training typically includes topics such as produce safety hazards, good agricultural practices (GAPs), good manufacturing practices (GMPs), preventive controls, environmental monitoring, water quality, soil amendments, animal intrusion, worker health and hygiene, and traceability. Produce safety training can be delivered online, in-person, or through a combination of both methods. Depending on the jurisdiction, produce safety training may be mandatory or voluntary, and may require a certificate or a renewal.

7 Here’s what else to consider

This is a space to share examples, stories, or insights that don’t fit into any of the previous sections. What else would you like to add?