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FSIS

Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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The Counter-Top Food Safety Training Program

This bilingual training program in both English and Spanish provides an educational tool for the processed egg, meat, poultry and other food processing industries to train their Spanish-speaking line employees on essential concepts in short periods of time. It is intended to provide operators an educational tool that recognizes these workers’ cultural and linguistic differences.

It consists of eight modules, each of which can be presented to small audiences in informal settings in 20-30 minutes. It was prepared under an FSIS-USDA cooperative agreement by Dr. Cathy Cutter of Pennsylvania State University, in cooperation with Dr. Sergio Nieto-Montenegro of Hispanic Workforce Management, LLC, and USDA.

ABCs of Food Safety (14.78 MB; PDF Only)
Provides an overview of basic food safety and microbiology and its importance to the food industry.
Cross Contamination (25.30 MB; PDF Only)
Demonstrates examples of cross contamination and ways to prevent its occurrence.
Personal Hygiene (17.83 MB; PDF Only)
Overview of basic personal hygiene practices needed when in a food processing environment.
Hand Washing and Gloves (7.69 MB; PDF Only)
Displays proper hand washing technique and stresses the importance of gloves.
Sanitation (11.96 MB; PDF Only)
Outlines sanitation procedures and gives brief descriptions of biofilms, harborage sites, etc.
Allergens (17.36 MB; PDF Only)
Explores the background of allergens and their control in a food processing environment.
Food Defense (Updated Nov 27, 2012; 2.75 MB; PDF Only)
Describes the basic components of a food defense plan, the controls necessary to prevent such deliberate acts of contamination from occurring, and measures that need to be in place in case such an event were to happen.
ABCs of HACCP (9.91 MB; PDF Only)
Reviews the seven principles of HACCP and guides employees to understand that a HACCP program is necessary for controlling potential hazards in food.
Last Modified Jun 09, 2013