Food Services & Distribution

  1. This course discusses how to hold hot foods after cooking and before serving.
    $99.00
    15 min
    Lesson
    Add to Cart
  2. Every segment of the food industry—processors, distributors and foodservice organizations—is tasked with maintaining the conditions necessary to protect food while it is under their control. This comprehensive training suite addresses critical food safety fundamentals through the adoption of the seven principles outlined in Hazard Analysis and Critical Control Points (HACCP), an... Learn More...
    $49.95
    249 min
    Course
    Add to Cart
  3. “GxP” is a collective term for the regulations known as Good Laboratory Practices, Good Clinical Practices, and Good Manufacturing Practices. Without these combined regulations the safety and efficacy of the pharmaceutical and medical device products would be in question. In this lesson you will learn about the regulations that comprise the GxP regulations as they relate to each... Learn More...
    $99.95
    60 min
    Lesson
    Add to Cart
  4. Every segment of the food industry—processors, distributors and foodservice organizations—is tasked with maintaining the conditions necessary to protect food while it is under their control. This comprehensive training suite addresses critical food safety fundamentals through the adoption of the seven principles outlined in Hazard Analysis and Critical Control Points (HACCP), an... Learn More...
    $49.95
    249 min
    Course
    Add to Cart
  5. Foodborne illnesses are caused by eating food or drinking beverages contaminated with disease-causing organisms. Foodborne illnesses can cause symptoms that range from an upset stomach to more serious effects, including diarrhea, fever, vomiting, abdominal cramps, dehydration and yes, even death. These microscopic disease vectors are collectively known as pathogens.
    $24.95
    61 min
    Lesson
    Add to Cart
  6. Monitoring procedures is the fourth principle in developing a HACCP plan. This step helps you assess whether a critical control point (CCP) is actually under control.
    $24.95
    28 min
    Lesson
    Add to Cart
  7. Every year, about 76 million people in the United States become ill from pathogens in food. That’s about one in every three people. Although most foodborne infections go undiagnosed and unreported, the Centers for Disease Control and Prevention (CDC) does provide this estimate. Note that these figures do NOT include the additional instances where people find foreign objects or other... Learn More...
    $24.95
    33 min
    Lesson
    Add to Cart
  8. When developing a HACCP plan, the sixth principle requires you to establish regular procedures for verifying each critical control point (CCP). Verification involves evaluation methods, procedures and tests to determine the conformance and effectiveness of the HACCP system. This evaluation confirms each CCP is being implemented effectively as outlined in your written HACCP plan.
    $24.95
    29 min
    Lesson
    Add to Cart
  9. Following SOPs ensures that food will consistently be of high quality when it reaches the restaurant. Also, delivering high quality product increases driver and restaurant satisfaction.
    $24.95
    15 min
    Lesson
    Add to Cart
  10. The fifth principle in developing a HACCP plan focuses on establishing corrective actions. These corrective actions should be designed to eliminate or correct the exceeded critical limits or deviations, identify the cause of the deviation as well as the ways to bring the critical control points (CCP) back under control, establish measures to prevent recurrence and prevent contaminated or... Learn More...
    $24.95
    30 min
    Lesson
    Add to Cart

Pages

Subscribe to Food Services & Distribution

Find Your Training

Featured Course

Find Out How We Serve Your Industry

Knowledge At Work

Infectious diseases are the second leading cause of death worldwide and are responsible for more

Read More

Connect With Us

Support 1 (888) 202-3018
puresafetysupport@ul.com

Sales 1 (800) 332-8038
ondemandsales@ul.com