The main objective of this session is to help you prevent back injuries. By the time the session is over, you should be able to: identify causes of back injuries; prevent back injuries; use proper lifting, load carrying, and unloading techniques to help protect your back; and think smart about your back and the importance of keeping it healthy. Duration: 33 minutes
In this course, we focus on the four pain zones of the human body that are most susceptible to office work. The Head zone, the Neck and Shoulders Zone, The Back and Legs Zone, and the Tummy zone. Employees learn how to Break, Back Up, Look Away, and Walk Away, to improve their health at work. Managers learn how to create a plan for employees to help them eliminate their Pain in the Workplace. The end result: Decreased Disability claims, reduced absences and even increased productivity. It should take you approximately 40 minutes to get through this course.
This course will take approximately 23 minutes to complete. This presentation will help you to identify the causes of workplace violence, spot the signs of potential violence, follow required security procedures, respond effectively to violent acts, and recognize and respond to terrorist threats.
A dirty ice machine has so many hidden dangers. This is why it is critical to for everyone in the Food and Beverage, and Hospitality, industry to understand the importance of ice safety. In this module, you will learn how to prevent ice contamination, the importance of ice safety, how to remove ice with a designated scoop and store the scoop outside the ice supply, how to properly clean an ice machine, and how ice is considered a food by law. It should take approximately thirty minutes to complete this module, including a 20-question assessment at the end, which you will need to pass with a score of 75% or higher.
In this module. we will define Cross Contamination, review the different types of Cross Contamination, as well the types of bacteria that causes food contamination, study cases in the news of contamination and food poisoning, and preventative measures to follow when transporting, prepping, cooking, selling and storing foods in three environments: at home, in restaurants, and in stores or shops. This module will take approximately 40 minutes to complete.
Understanding Food Safety Basics (Pre-Course to "POP Food Safety Inspector") Certified in Texas. This is a pre-course for "Becoming a POP Food Safety Inspector", where you will learn how to perform a Health Department Self-Inspection in a POP environment. During this course, you will gain basic knowledge of the risks and causes of Foodborne Illness and how this affects our customer's health and our business. Each section will focus on learning the "CCP's - Critical Control Points" to ensuring proper food safety handling and includes a short knowledge check, to help you identify which food safety areas that need additional review.
The California Department of Alcohol Beverage Control (ABC) has established standards for the Responsible Beverage Service (RBS) Training Program and approved AEGIS Security & Investigations to offer this course throughout the state. ABC RBS Training is the California liquor industry’s standard in essential information servers and bartenders must know in order to avoid criminal, civil and administrative actions within the scope of their employment. ABC has been known to look favorably on establishments and servers who utilize best practices received through RBS training. In order for licensees to be eligible to receive mitigated penalties, they must provide proof of successful completion of a certified RBS training program by the involved server/seller at the time of Notification of Violation interview. Such training must have been successfully completed prior to the date of violation(s). Otherwise, liquor licenses can be suspended for as little at 5 days for first time violations and as much as revoked for habitual offenders. RBS Training covers material designed to avoid unnecessary exposure to liability. Becoming a responsible beverage server doesn’t only help avoid the establishment being subjected to suspensions, but it also helps servers avoid crimes related to liquor service as well as civil litigation. These misdemeanors include underage liquor service and service to someone who is overly intoxicated, among other crimes. The civil litigation avoided by an effective RBS training program includes law suits by patrons, local law enforcement, and from other employees/staff as well as the venue. Module 1: Laws, Policies, Rules and Regulations Module 2: Criminal and Civil Liability Module 3: ABC Administrative Actions Module 4: Health and Safety Information Module 5: Server Responsibility including checking IDs and how to prevent and respond to over intoxication Module 6: Final Exam & Certificate Download CALIFORNIA – Responsible Beverage Server (RBS) Training This course has been reviewed and approved by the California Department of Alcoholic Beverage Control and is provided by AEGIS Security & Investigations, Inc. You can view the our program approval on the ABC website. Certification: Your printable official certificate is available for download once you complete the course and pass the exam. The certification is valid for two (2) years from date on the certificate, unless otherwise mandated by your local jurisdiction. Length of Course: 2-3 hours If you experience difficulties or require support, email Coggno Customer Service at firstname.lastname@example.org. AEGIS Security & Investigations also offers guard card training, security, investigation, and security consulting services. Experience the AEGIS Difference.
Module 7: Prevention and Causal Analysis Module 7: Prevention and Causal Analysis is a supplemental module that teaches basic causal analysis techniques. The module is designed for internal and external auditors and may also be used to train internal audit teams and other company personnel.
Module 5: TransCert HACCP Standards Module 5: Auditor Certification in TransCert HACCP Standards is the fifth required course for internal and external TransCert auditor certification. The course covers standards and auditor checklist details, point scoring and other information required for auditor compliance. A quiz is included as part of the TransCert quality control system.
Module 4: TransCert Sanitation and Traceability Standards Module 4: Auditor Certification in Sanitation and Traceability Standards is the fourth required course for internal and external TransCert auditor certification. The course covers standards and auditor checklist details, scoring and other information required for compliance. A quiz is included as part of the TransCert quality control system.
Module 3: TransCert System Management and Training Standards Module 3: Transcert Auditor Certification in Management and Training is the third required course for internal and external TransCert auditor certification. The course covers standards and auditor checklist details, point scoring and other information required for auditor compliance. A quiz is included as part of the TransCert quality control system.
Module 2: TransCert Audit System Guidelines Module 2 TransCert Auditor Training Includes basic auditor guidelines as an introduction to the TransCert Audit System . This is a required module for internal and external TransCert auditor certification. The module covers the basic system guidelines employed by the TransCert Sanitary Cold Chain agency. A quiz is included as part of the TransCert quality control system.
Module 1B - Introduction to TransCert Transportation Delivery Controls Module 1B is a TransCert Internal and External Auditor Required Course for those seeking TransCert certification. It is the second part of Module 1. The course covers general information required to understand food transporter sanitation and traceability delivery controls. A quiz is included as part of the TransCert quality control system.
Module 1A – Introduction to TransCert Transportation Delivery Controls Module 1A is a required introductory TransCert Internal and External Auditor certification Course. It is recommended that you take this module first. It is followed by Module 1B. There are quizzes for all TransCert certification modules - a minimum score of 60% is required. Upload our Master standards as a handout. A quiz is included as part of the TransCert quality control system.
FSMA Food Safety and Quality Planning The initial Food Safety Modernization Act (FSMA) rules are now on the table. One of the first issues addressed in the rules is a call for the food processors, farms, distributors, handlers, packers, and distributors to develop food safety plans that embrace and define operational hazard analyses and preventive controls. Additionally, these plans must address process monitoring, corrective action, verification and record keeping. While there are currently many compliance bodies that provide food safety standards and certification, most of these bodies provide little or no guidance for developing a detailed and comprehensive planning strategy that can be used to meet rule requirements. This course includes a free paper with the same title. The training includes planning procedures for incorporating both food safety and food quality plans into a single plan. Advanced concepts include flow charting, process mapping, critical control point determination, hazard analysis, procedure development, inspection, test and other concepts required for a complete plan
Module 6: TransCert Data System Module 6: Transcert Auditor Certification in Data Management is the sixth required course for internal and external TransCert auditor certification. The course covers the Verispect system for remote data entry and management and other information required for auditor compliance. No quiz is required.
Internal Food Safety Team Training: Prepare Your Company to Meet FSMA Food Transportation Traceability, Sanitation, Temperature Control and Record Keeping Requirements
Transportation Food Safety Current food safety standards and facility audits do not protect food from adulteration during food transportation processes. With the FDA’s publication of the Traceability Report (March 4, 2013), it is clear that food container tracking, sanitation, temperature control, and record keeping are becoming legal food supply chain issues requiring internal company control. On average food travels over 2000 miles from the farm to the consumer. New FSMA rules will require your company to meet new and challenging FDA food safety maintenance requirements while food is moving in bins, containers, trucks, on ships, in rail cars, or as part of air freight. If you transport or cause food to be transported, you need to learn how to prepare your company to meet new transportation standards designed to prevent adulteration of food on the move. Train your people, stay on top of new FSMA rules, and standardize your processes across all locations. 1. Train Your Internal Food Safety Team to Standardize Your Processes Our 10-hour, 8-module online training course is designed to prepare internal food safety auditors and team members for their roles in planning, implementing, and maintaining HACCP based standards for food transportation processes. The modules cover container temperature and traceability monitoring, management, training, sanitation, and record keeping standards. New and evolving technologies are reviewed. Basic policies and procedures are also presented to help reduce team preparation times. Our internal and external audit data systems allow you to establish and maintain a paperless approach to record keeping if you desire. 2. Keep Your Team Informed with Our Newsletter Our free Transportation Certification (TransCert) newsletter will deliver monthly updates to your food transportation management and food safety teams. The newsletter will provide updates to standards and legal issues as they evolve and are interpreted by the FDA. Trainees will receive all new and updated transportation food safety standards and this $199/year subscription newsletter at no additional cost. Who Should Attend: Food Safety Team Members Internal Auditors Internal Audit Team Members Food Safety Professionals Food Plant Managers Quality Assurance and Quality Control Professionals Food Supply Chain Professionals Regulatory and Compliance Personnel Research & Development Personnel Others involved with food in-transit Why You Should Attend: Standardizes processes across multiple plant locations Gain a competitive advantage Meet new FDA food safety rules Reduce liability You will meet buyer requirements Ensure retailers that transportation suppliers comply with food safety standards and quality and regulatory requirements Lay out specific guidelines to impact basic business processes Improve customer relationships Help meet FDA FSMA and international transportation food safety regulations Satisfy food producer requirements for sanitation, temperature controls, and traceability Increase exporting opportunities Provide risk-based and preventive applications Gain efficiencies through cost-effective solutions Lead to cost reductions including waste/scrap/and other hard $ measures Create other continuous improvement opportunities Impacted Food Supply Chain Companies Grower-Shippers Carriers (Air, truck, rail, ship) Retailers Packers Food Shippers Distributors Restaurant Chains Processors Freight Forwarders Trailer and truck washout operations Container maintenance stations Training Content Module 1A – Introduction to TransCert Transportation Delivery Controls This Module is an introductory TransCert Internal Auditor and team member course. It is recommended that you take this module first. It is followed by Module 1B. Modules 1A and 1B provide an introduction to a number of important sanitation and traceability technologies to be considered in order to meet new standards. Temperature monitoring during transportation processes (trucking, air, rail, ship) are covered. Module 1B - Introduction to TransCert Transportation Delivery Controls This Module covers general information required to understand food transporter sanitation and traceability delivery controls. Module 1A and 1B includes a free download of standards, procedures and forms designed to provide team guidance while eliminating long preparation times. Module 2: TransCert Audit System Guidelines Module 2 describes the basic system guidelines employed by TransCert to provide guidance when choosing which standards and practices apply to your specific company. For instance, a retail or restaurant chain may require full compliance to food transportation management, HACCP, traceability, training and sanitation requirements while a maintenance station may only wish to meet sanitation process control standards. Module 3: TransCert System Management and Training Standards This Module covers standards and internal auditor checklist details, point scoring and other information required for internal monitoring and verification and for external audit compliance. The module is designed to provide internal auditors and team members with specific management and training requirements needed to pass normal external audit requirements. Module 4: TransCert Sanitation and Traceability Standards This Module covers standards and auditor checklist details, scoring and other information required for compliance. The Module 4 container sanitation and traceability standards provided in Module 4 are based on international requirements for cleaning, testing and ISO requirements for traceability. Module 5: TransCert HACCP Standards Module 5 covers standards and auditor checklist details, point scoring and other information required for HACCP planning and implementation requirements. Internal teams must blend transportation container controls into their existing HACCP plans or develop new plans from scratch. Module 5 covers the details required for both the HACCP planning and specific implementation phases. Module 6: TransCert Data System Module 6 covers training for a paperless documentation system used for remote data entry and management as well as to capture other information required for audit compliance. The electronic documentation system provides “on the fly” data updating for internal audit teams and a also provides a permanent electronic filing system that reduces internal audit review and external audit and certification time. Module 7: Preventive Planning and Causal Analysis Module 7 is a supplemental module that teaches basic causal analysis techniques. The module is designed for internal and external auditors and may also be used to train internal audit teams and other company personnel. Newly evolving HACCP requirements and the direction set by the FDA in terms of “preventive planning” require that internal team members clearly understand steps and procedures that lead to prevention. With the FDA now empowered to stop any process “suspected of adulteration”, control over food safety during transportation processes has become a critical issue and preventive planning is the name of the game. This training is designed to prepare your employees and your operational personnel to meet new FSMA transportation food safety requirements. Your internal food safety team is now challenged to learn and implement the sanitation and traceability, management and HACCP standards used to audit and certify food transportation processes. As food travels from the farm through all food transportation process steps, container sanitation, temperature monitoring and traceability systems and records become critical to protecting your company from recalls and lawsuits. How clean, traceable and temperature controlled are your food carriers and containers? Whether your operations are at a farm, in a distribution center or involve trucks or ships, neither your customers nor your insurance company want cold chain food moved or delivered under unsanitary and uncontrolled conditions. This 8-Module program provides self-paced transportation certification (TransCert) designed to quickly bring your internal personnel to the level where they can develop their approach and food safety plan, move the plan into practical procedures and implement the preventive, hazard analysis, monitoring tools, corrective action and verification strategies that provide your company with the documentation and records required to pass certification for FDA unannounced audits. When your internal food safety team completes TransCert training, they will be well prepared to help you pass certification audits and to protect your company from recalls and work stoppages. These new rules and standards are required to pass external food transporter certification audits. You may already have some type of food safety certification. This training and these standards are intended to interface with and add to your current certification program but designed to include the food movement sectors with regards to container sanitation, traceability, and temperature control monitoring. Make no mistake about it--moving food through a distribution center on dirty trays is a problem. Putting those dirty trays into your dirty trucks and delivering that food to your stores on those dirty trays is also a problem. Take a minute to look at your trays, bins, trucks and your food delivery stream. . This training is designed to provide food supply chain companies (using bins, trays, pallets, reefers, containers, trucks, ships, air freight, etc.) help meet sanitation, traceability and temperature monitoring standards based on Food and Drug Administration (FDA) Food Safety Modernization Act (FSMA) requirements. New FSMA rules are focused on protecting food from adulteration throughout the supply chain in order to prevent recalls or FDA work and transportation stoppages. Judge for yourself whether or not the sanitation and temperature controls are in place to the extent that you would want your own family to consume that food. Any time food is physically moving it is considered to be in a state of transportation. Dirty and untracked or unmonitored containers used to move food are subject to record keeping that proves systematic control. Farms that ship food, distribution centers, freight forwarders, retailers that hire trucking companies, truckers, restaurants, packers, and processors are all responsible to meet food safety traceability, sanitation, temperature monitoring and management standards. This training is self-paced. Each module lasts from 1 to 1.5 hours. All TransCert standards are covered as well as expected knowledge of food sanitation, traceability and temperature monitoring that should take place during transportation cycles. The standards and procedures included in the modules have been developed based on a survey of international guidance and compliance documents in order to assure that food importers and exporters are included. The price for all 7 modules is $1049. This includes all documents your team needs to get to work to eliminate existing gaps: Standards, sample procedures sanitation and traceability procedures, forms, and paperless record keeping. Individual training certificates are awarded to each attendee at the completion of the course. NOTE: Please allow time for the PowerPoint module to initialize and download.