We -Designed Food Safety & Sanitation Training Programs

摘要

In fact, without training, individuals and companies are likely to form bad habits that can be costly and difficult to correct. It may be difficult for some employees to comprehend terms like Listeria monocytogenes, zero tolerance, defect action levels or spore-forming bacteria. Although most facilities have qualified management educated in food safety, it is sometimes a challenge to convey the concepts they know and understand so well to actual manufacturing employees: those who actually touch, handle and process foods. It becomes important, then, for the food company to determine which concepts will be included in training and the exact approach as to how to convey these topics. This undertaking must be tailored to each individual company becausethe diversity and educational levels of employees differ among companies and within companies.