This online course covers the Big 9 food allergens and how they are managed in the food manufacturing industry to ensure consumer safety.

This comprehensive online course covers the best practices and food safety requirements for establishments that manufacture, process, pack or hold food for human consumption.

This course introduces participants to the principles of HACCP and how to successfully develop, implement, and maintain it at a food establishment as a food safety management system.

This course introduces participants to occupational safety and health for industrial workers, including the different types of hazards, accident prevention, and the best practices to build and maintain a robust safety culture in the workplace.