Module 1: GMP Regulation & Training
Module 1 – Page 1
Module 1 – Page 3
- What are the basic computer specifications for Canvas?
- Which browser does Canvas support?
- How do I clear my browser cache on a Mac?
- How do I clear my browser cache on a PC?
Module 1 – Page 6
Module 2: Food Safety: Microbes & Allergens
Module 2 – Page 12
- USDA: Compliance Guidelines for Cooling Heat-Treated Meat and Poultry Products (Appendix B)
- FDA: FDA Seafood Products Hazards and Controls Guide
Module 2 – Page 16
Module 2 – Page 17
Module 2 – Page 19
Module 2 – Page 21
Module 3: Personnel: Health & Hygiene
Module 3 – Page 22
Module 4: Plant Grounds & Pest Control
Module 4 – Page 24
Module 5: Plant Construction & Design
Module 5 – Page 5
Module 6: Sanitary Facilities: Water, Plumbing & Toilets
Module 6 – Page 4
Module 6 – Page 22
- American Backflow Prevention Association
- American Society of Sanitary Engineering (ASSE) International
Module 7: Sanitary Operations: Cleaning & Sanitizing
Module 7 – Page 27
- University of Florida: Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations
- JIFSAN Effective Cleaning and Sanitizing Procedures
- Seafood Network Info Center at Oregon State University
- Arizona Dept. of Public Health Services: Food Equipment Cleaning and Sanitizing
- Sanitation Tools
- Food Manufacturing
- MacRae’s Blue Book
- Thomas Net
Module 7 – Page 33
- White Paper on Considerations in Developing and Using Microbiological Sampling and Testing Procedures if Used as Part of a Food Safety Program for Fresh Fruit and Vegetable Products
- Allergen Validation: Analytical Methods and Scientific Support for a Visually Clean Standard
Module 7 – Page 36
Module 8: Equipment & Utensils
Module 8 – Page 4
- American National Standards Institute
- National Sanitation Foundation
- Underwriters Laboratories
- USDA Agriculture Marketing Service Equipment List
- 3-A Sanitary Standards
- Baking Industry Sanitary Standards
Module 8 – Page 12
- Food Processing Suppliers Association
- Food Online
- Association for Packaging and Processing Technologies
- The Thomas Register
- Food Processing Magazine
- Selection and Purpose of Used Food Processing Equipment Kansas Cooperative Extension Service Fact Sheet
Module 8 – Page 29
- Water Base Boiling Point Calculator
- FDA Food Code 2017 Edition
- National Institutes of Standards and Technology
- Thermometer Calibration Guide Kansas State University Extension Publication
Module 8 – Page 30
Module 8 – Page 32
- Compressed Gas Association Publications: Guide to Food Gas Regulations and Industry Practices
- U.S. Dept of Labor, Occupational Safety & Health Administration regulations for compressed gases
- Compressed gases self-inspection checklist for schools
Module 9: Plant Operations & Raw Materials
Module 9 – Page 10
- USDA Food Safety and Inspection Service List of Accredited Laboratories
- Food Testing Laboratory Database
- Association of Public Health Laboratories
Module 9 – Page 19
Module 9 – Page 21
Module 9 – Page 22
- FDA: Compliance Manual on Mycotoxins in Domestic Food
- FDA: Fish and Fishery Products Hazards and Control Guides
Module 10: Manufacturing Operations: Process Controls
Module 10 – Page 11
Module 10 – Page 12
- USDA: Compliance Guidance
- USDA: FSIS Salmonella Compliance Guidelines for Small and Very Small Meat and Poultry Establishments that Produce Ready-to-Eat (RTE) Products and Revised Appendix A
- USDA: USDA Food Safety and Inspection Service Compliance Guides
- Dairy Grade A Voluntary HACCP
- FDA: FDA Fish and Fishery Products Hazards and Controls Guide
- FDA: FDA Juice HACCP Guidelines
- FDA: FDA Food Code
Module 10 – Page 19
Module 10 – Page 21
- Metal Detectors in Food Processing – Oklahoma State University Food Technology Factsheet
- Food Processing Buyer’s Guide to Metal Detection Systems
- Thomas Net Food Inspection Systems
Module 10 – Page 26
Module 10 – Page 34
- FDA: Measure water activity in foods
- University of California at Davis: Water Activity in Food
- Cornell Food Venture Center: Water Activity Measurement of Foods
Module 10 – Page 38
- Cornell University Food Venture Center: Fact sheet on pH meters and how to purchase them
- Microbiology Laboratory Guidebook information on measuring pH in meat and poultry products
- FDA: Regulation for acidified foods, how to establish a validated process, how to measure pH
Module 11: Warehousing, Food Disposition & Defects
Module 11 – Page 3
Module 11 – Page 4
- USDA: Food Safety and Inspection Service Guide for Developing a Food Defense Plan for Meat and Poultry Processors
- USDA: FSIS Emergency Response
- FDA: Investigations Operations Manual – Subchapter 8.5 Disaster Procedures
- (Select Chapter 8 - Investigations and view Subchapter 8.5 - Disaster Procedures starting on page 8-23.)
- FDA: Notice on the Safety of Food Affected by Hurricanes, Flooding, and Power Outages
- FDA: Notice on How to Dispose of Contaminated or Spoiled Food
Module 11 – Page 5
- FDA: Reconditioning FDA regulated foods from the FDA Investigations Operations Manual Section 8.5.
- (Select Chapter 8-Investigations and view Subchapter 8.5 - Disaster Procedures. Reconditioning is described starting on page 8-27.)
- USDA: Requirements for meat, poultry and egg products
Module 11 – Page 13
- Defect Levels Handbook at fda.gov/pchfrule and at fda.gov
- FDA: Defect Level Handbook
Module 12: Building Sanitation Procedures
Module 12 – Page 2
- FDA Self-Inspection Guide
- FDA: What should I expect during an inspection?
- FDA: Reports, Manuals, and Forms
Module 12 – Page 6
- USDA/FSIS Federal Grant of Inspection guide
- HACCP Alliance GMP and SSOP Guidelines
- Seafood HACCP Alliance’s Sanitation Control Procedures Course Manual
- Sanitation Resources at the Seafood Network Info Center
Module 12 – Page 7
Module 12 – Page 8
- FSMA Preventive Controls Rule
- Preventive Controls Training Course Schedule
- Food Safety Preventive Controls Alliance
- FSMA Training
- FDA Factsheet on Preventive Controls
- FDA Frequently Asked Questions on FSMA
Module 12 – Page 9
Module 12 – Page 10
- FDA Produce Safety Rule
- FDA Guidance on Fresh Fruits and Vegetables
- Produce Safety Alliance
- FDA Guidance for Sprouts
- Sprout Safety Alliance
- Dairy Grade A Voluntary HACCP
- FDA Sanitary Scorecard for Milk Plants
Module 12 – Page 11
- FDA Guidance for Industry to Control Listeria in Ready-to-Eat Foods
- Compliance Policy Guide for Listeria
- FDA Requirements for Low Acid Canned Foods and Acidified Foods
- FDA Inspection Reference Guides
- FDA NSSP Guide for the Control of Molluscan Shellfish
Module 12 – Page 12
- USDA: FDA/FSIS Sanitation Performance Standards Compliance Guide
- USDA: USDA/FSIS Compliance Guidelines to Control Listeria Monocytogenes in Post-lethality Exposed Ready-to-eat Meat and Poultry Products
Module 12 – Page 13
- AIB Consolidated Guidelines
- Western Growers Association Industry Guidance Documents
- USDA FSIS Small and Very Small Plant Guidance Resources
- USDA FSRIO Food Safety Topics
- USDA FSRIO FAQs
- Pennsylvania State University Database
- Links to State Food Safety Agencies
- AFDO Resources
Module 12 – Page 16
Module 12 – Page 17
- University of Georgia Cleaning, Sanitizing, and Pest Control in Food Processing and Storage and Service Areas Fact Sheet
- Seafood Network Info Center SSOP Generic Models and Forms
- FDA: FDA Self Inspection Checklist
- National Sea Grant Library
- Purdue University Food Safety Toolkit: Equipment, Facilities and Premises Cleaning Checklists
- University of Wisconsin SSOP Model for Meat Processing
Module 12 – Page 24
- Seafood Network Information Center
- Food Safety Information Center Education and Training Materials Database
- International Dairy Foods Association
- Institute of Food Technologies
- Pennsylvania State University Food Safety Database Search for Training for Food Processors
- Consumer Brands Association (formerly Grocery Manufacturers Association)
- American Institute of Baking
- International Association for Food Protection