Food Safety Training

Food Safety Training

An Introduction from Kristen Miale, President

Training Content

Food Safety Training Manual

Printable Training Manual
Digital Training Manual

Begin Your Training

 

 

 

 

 

 

Individual Video Links

Understanding the Importance of Food Safety and the Role We Play
Transporting and Receiving Product
Inspecting Products and Food Safety Recalls
How to Store Food Safely

 

 

Food Safety Training Assessments

Food Safety Training Assessment for Partner Agencies

Food Safety Training Assessment for Health Care Organizations

Food Safety Training Assessment for Schools

 

 

Training Resources for Meal Programs

Cooking for Crowds
Maine.gov List of Training Resources
ServSafe Website
Maine Restaurant Association
On Focus Solutions
DFS Services

Additional Resources

Posters

Can Defects
Food Storage
Hand Washing
Loading and Transporting

Temperature Logs

Temp Log for Each Unit
Temp Logbook for Multiple Units

Websites by Topic

Websites of Subject Matter Experts

Partnership for Food Safety Education
ServSafe
U.S. Department of Agriculture (USDA)
U.S. Department of Health and Human Services (DHHS)
U.S. Food and Drug Administration (FDA)
University of Maine’s Cooperative Extension
University of Wisconsin-Extension

Food Safety is Important

Food Allergy Research and Education (FARE)
Preventing Cross-Contamination (ServSafe)

Good Personal Hygiene

The ABCs of Hand Washing
Keep Hands Clean with Good Hygiene

Receiving and Storing Food Safely

Produce Handling Toolkit
The Temperature Danger Zone

Evaluating, Repacking, and Transporting Food Safely

Code Date Labels and Product Distribution Guidelines
The FoodKeeper Application
The FoodKeeper Brochure
A Pocket Guide to Can Defects
Repackaging Bulk Food

Cleaning and Sanitizing

Allowed Detergents and Sanitizers
Cleaning vs. Sanitizing
Cleaning and Washing Basics
Pest Control Procedures in the Food Industry

This Food Safety Training is not intended to be all-encompassing. Good Shepherd Food Bank’s main focus for this training is on inspecting donated and purchased food, and transporting, storing, and distributing food safely. Programs that prepare hot or cold meals for consumption by community members should seek increased food safety training in addition to this course.