Learning Outcomes

Introduction to Food Allergies

Allergen Management in Food Preparation

Communicating Allergen Information

Developing Allergen Management Plans

Lesson Summary

In this module, you will learn what food allergies and food intolerances are. The lessons discuss how to identify food allergens and prevent cross-contact during food handling and storage. You will understand allergen labelling regulations, how to communicate allergen information, and first aid protocols in the case of allergic emergencies.

Course assessment - Food Allergen Awareness

Learn how to properly label ingredients to prevent allergic reactions in this free online allergen management course.

Food Allergen Awareness

Nearly 10% of the population is allergic to certain ingredients. This means that food manufacturers and services must lower the risk of allergic reactions by providing consumers with clear information and alternatives. This food safety course identifies common food allergens and explains how they affect the body. We go over the regulations governing ingredient labelling and show you how to implement allergen control to protect customers.

History of Food Safety Management Systems

Publication of ISO 22000:2018

Important Definitions in ISO 22000:2018

In this module you will be able to know about the history of Food Safety Management System including the ISO 22000 and the FSSC 22000. This module also covers the details about the publication of ISO 22000:2018 Standard. Explanation and activities on important terminologies and concepts (selected from ISO 22000:2018 standard) are also included in this module.

Leadership Role and Context of Organization

Risk Management and Support Provision

Operations Management

In this module you will learn the expectations of the standard regarding top management to exhibit a leadership role. This module will help you to familiarize yourself about the requirements of the standard to conduct analysis on context of organization and how a food organization can manage it. Also the module covers risk and support management functions. Lastly the module explains the main part of the standard which is on Operations of the Food Safety Management System.

Monitoring, Measurement, Analysis and Evaluation

Internal Audits and Management Reviews

Improvement

This module explains the Check part of the standard which is performance evaluation. This module enlightens performance evaluation at operational level which covers monitoring, measurement, analysis, and evaluation. Also this module describes Performance evaluation at management system level which covers internal Audits and management Reviews. Finally this module incorporates explanation on continual improvement.

ISO 22000:2018 - Elements of Food Safety Management System - End of Course assessment

Learn about how to manage Food Safety Management Systems with this free online ISO 22000:2018 course.

ISO 22000:2018 - Elements of Food Safety Management System (FSMS)

This free online ISO 22000:2018 course will teach you about the Elements of Food Safety Management System (FSMS). FSMS is a collaborative and systematic approach to effectively managing food safety risks. With this course, you will learn how this standard works and the potential benefits it can offer to food organizations. You will also study the requirements of the standard for conducting analysis and how a food organization can manage this.

Introduction to FSSC 22000

Categories of FSSC:22000

FSSC Definitions and Requirements (Clauses 2.1 - 2.5.4)

FSSC Requirements (Clauses 2.5.5 - 2.5.15)

This module introduces you to the FSSC 22000 standard, its organizational benefits, and its relations with ISO 22000. You will also study the eight Food Chain Categories and examples of their content. Lastly, you will also learn the FSSC 22000's terms, definitions, and requirements in a clause-by-clause manner.

FSSC 22000 - Fundamentals of Food Safety System - Course Assessment

Learn how to create a solid food safety management system that meets the FSSC 22000 standard in this free online course.

FSSC 22000 - Fundamentals of Food Safety System

Concerns regarding the safety of food products are rising daily. One of the primary reasons for this is the absence of functioning food safety systems. One of the most recognized food safety standards, the Food Safety Safety Certification (FSSC) 22000, can help fill this gap. This food safety course is designed to help food safety professionals understand the FSSC 22000's requirements and create fully functioning food safety management systems.

Introduction to Food Fraud and Sabotage

Food Defense Control Measures

Food Fraud Assessment Tools

In this module, you will be introduced to food defense and fraud mitigation. Next, you will understand the concept of food sabotage, including its types and associated costs. Then, you will learn the various tools for assessing and managing food fraud. Finally, you will learn how to monitor food fraud control measures.

Food Defense Guidelines I

Food Defense Guidelines II

Food Recalls Management

Incidence and Crisis Management

In this module, you will learn how to implement food defense activities within your food organizations effectively. Next, you will understand the various guidelines in food fraud mitigation and food defense. Then, you will learn how to conduct food recalls effectively. Finally, you will comprehend how crisis management can be effectively conducted.

Fundamentals of Food Security Management – Course Assessment

Learn the methodologies for implementing food defense and mitigating food fraud in this free online course on Alison.

Fundamentals of Food Security Management

Equip yourself with this ‘Food Security Management’ course that provides various food defense and security management concepts. Discover why food defense is critical in food organizations. In addition, you will learn the tools, regulatory requirements and strategies for implementing food defense within food organizations. By the end of the course, you will understand how to develop and effectively implement food defense plans.

Food Industry and Food Quality - Learning Outcomes

Introduction to the Food Industry

Quality Concepts and Food Quality

Food Quality Factors - Part 1

Food Quality Factors - Part 2

Food Quality Factors - Part 3

Food Industry and Food Quality - Lesson Summary

This module introduces the learner to the definition and importance of food quality in the food processing industry. It will discuss in detail the different quality factors, such as sensory, nutritional, safety, shelf-life, and socio-economic aspects of quality, and the different regulations governing the quality and safety of foods worldwide.

Food Quality Control Tools - Learning Outcomes

Food Quality Control and Assurance

Total Quality Management (TQM)

Quality Control Tools in the Food Industry - Part 1

Quality Control Tools in the Food Industry - Part 2

Practical Examples and Applications - Part 1

Practical Examples and Applications - Part 2

Food Quality Control Tools - Lesson Summary

In this module, you will be introduced to the concepts of quality control, assurance, and total quality management. You will be able to effectively employ the tools of quality (i.e., histograms, flow and scatter diagrams, control, Pareto charts, check sheets, and fishbone diagrams) in your organization to achieve high-quality and consistent food.

Application of Quality Control Tools in the Food Industry - Course Assessment

Learn the concepts of food quality & implement the seven quality tools in the food industry with this free online course

Food Quality: Application of Quality Control (QC) Tools in the Food Industry

This course on “Food Quality: Application of Quality Control (QC) Tools in the Food Industry” provides you with both technical and practical knowledge on the different aspects and attributes of food quality, quality management in the food industry, and how to ensure the production of consistent, high-quality food products within your organization by using the seven tools of quality control to maintain food quality standards.

Kitchen Management

Workplace Safety

Inventory Management

This module will introduce you to kitchen management, career opportunities in the food service industry, workplace safety, how to clean and sanitise the kitchen and develop a cleaning programme, inventory management in food and beverage service, the benefits of inventory management systems, key principles of menu planning and many other things.

Purchasing and Procurement

Hygiene Emergency Prohibition Notice

Controlling Contamination

In this module, you will learn about purchasing and procurement, food preparation methods and techniques, the principles of food presentation, food safety and hygiene standards legislation, controlling contamination, and the importance of identifying and controlling food safety hazards to prevent foodborne illnesses.

Handling Service Using Technology

Pest Management

Conflict Management

Strategic Marketing for Food Service

In this module, you will learn about the benefits of a restaurant’s Point of Sale or POS system, waste management, pest management, employee management in the kitchen, conflict management, kitchen crisis management and emergency preparedness, and strategic financial planning and marketing for food service.

Kitchen Management - Skills and Procedures - Course Assessment

Learn how to become a kitchen supervisor who manages a restaurant’s kitchen in this free online hospitality course.

Kitchen Management - Skills and Procedures

Kitchen managers (also called ‘kitchen supervisors’) work in restaurants and maintain high standards of food safety and quality while keeping expenses under control. This hospitality course provides multiple skills that a kitchen manager needs in order to balance their culinary and managerial duties. We explore the various career options found in the food service sector and identify the qualifications required to build a fulfilling career.

Understanding CAPA (Corrective and Preventive Action)

Understanding Quality, Compliance, and Regulatory Requirements

The Role of CAPA in Quality Management Systems (QMS)

Global Regulatory Frameworks (FDA, EMA, ISO, ICH, HACCP, WHO.22000

Importance of CAPA in Risk Management and Continuous Improvement

In this module, you will explore the quality, compliance, and regulatory requirements that support effective corrective and preventive action (CAPA) management. You will examine the role of quality systems in CAPA processes and develop an understanding of how CAPA supports risk management and continuous improvement.

Corrective Action vs. Preventive Action: Key Differences

The CAPA Lifecycle: From Identification to Effectiveness Check

Common Triggers for CAPA (Audits, Deviations, Complaints, Recalls)

Documentation and Data Integrity in CAPA Systems

In this module, you will be introduced to the fundamentals of CAPA, including the key differences between corrective and preventive actions. You will explore the CAPA lifecycle, from issue identification through effectiveness checks, and learn about the common triggers that initiate CAPA processes.

CAPA Investigation Process

RCA Tools and Techniques (5 Whys, Fishbone Diagram, etc).

Linking RCA to Effective CAPA Planning

In this module, you will be introduced to CAPA investigation and root cause analysis. You will explore the CAPA investigation processes. You will also understand the importance of identifying the true root cause of a problem. You will also learn RCA tools and techniques, as well as common pitfalls in RCA and how to avoid them.

Shifting from Reactive to Proactive Quality Systems

Identifying Potential Risks Before Issues Occur

Preventive Tools: Trend Analysis, Risk Assessments, and Audits

Embedding a Culture of Continuous Improvement

In this module, you will learn how to shift from reactive to proactive quality systems. You will also study how to identify potential risks before issues occur, as well as preventive tools. Finally, you will explore how to embed a culture of continuous improvement in regulated industries.

Developing Action Plans for Effective Problem Resolution

Roles and Responsibilities in CAPA Execution

Timelines, Prioritisation, and Resource Allocation

Monitoring and Tracking Corrective Actions

In this module, you will learn how to develop action plans for effective problem resolution. You will also learn the roles and responsibilities in CAPA execution. You will understand the importance of timelines, prioritisation, and resource allocation in CAPA management. Finally, you will learn how to monitor and track corrective actions.

Integrating CAPA with Risk Management and Continuous Improvement

Leadership’s Role in Effective CAPA Systems

Training and Competence Development for CAPA Teams

Embedding CAPA in the Organisation’s Quality Culture

In this module, you will learn how to integrate CAPA with risk management and continuous improvement. You will also be introduced to leadership’s role in effective CAPA systems. You will also learn about training and competence development for CAPA teams. Lastly, you will learn the benefits of embedding CAPA in the organisation’s quality culture.

Essential Elements of CAPA Reports

Best Practices for Writing Clear and Defensible CAPA Documentation

Regulatory Expectations for CAPA Records (FDA 21 CFR Part 11, ISO)

Maintaining Traceability and Audit Readiness

In this module, you will be introduced to the essential elements of CAPA reports. You will understand the best practices for writing clear and defensible CAPA documentation. You will also learn the regulatory expectations for CAPA records. You will learn how to maintain traceability and prepare for audits.

Defining Effectiveness Criteria and Success Metrics

Verification of Implementation (VOI) and Effectiveness Checks (EC)

Tracking Key Performance Indicators (KPIs)

Continuous Monitoring and Lessons Learned

In this module, you will explore how to define effectiveness criteria and success metrics in the context of CAPA. You will also learn how to carry out Verification of Implementation (VOI) and Effectiveness Checks (EC). You will understand how to track key performance indicators (KPIs).

CAPA in Pharmaceutical Manufacturing (Deviations, OOS, Recalls)

CAPA in Food Safety Management (HACCP Failures, Allergen Control, ETC)

Lessons from Real-World Regulatory Findings

Cross-Industry Comparisons and Best Practices

In this module, you will learn from case studies of CAPA management in pharmaceutical manufacturing, such as deviations, Out-of-Specification results, and recalls, as well as CAPA in food safety management, such as HACCP failures, allergen control, and contamination events. You will also learn from lessons from real-world regulatory findings.

Overuse and Misuse of CAPA Systems

Lack of Root Cause Identification

Delayed or Incomplete CAPA Closure

Strategies to Overcome CAPA Failures

In this module, you will be introduced to common challenges in CAPA management, including overuse and misuse of CAPA systems, lack of root cause identification, and delayed or incomplete CAPA closure. Lastly, you will learn the strategies to overcome CAPA failures.

Corrective and Preventive Action (CAPA) Management for Regulated Industries - Assessment

Master Corrective and Preventive Action (CAPA) Management in Pharma, Food, Biotech and Other Regulated Industries.

Corrective and Preventive Action (CAPA) Management for Regulated Industries

This free online course advances your career in Corrective and Preventive Action (CAPA) management, a critical element of quality and regulatory compliance in industries such as pharmaceuticals, food, biotechnology, and medical devices. You will learn how to identify issues, investigate root causes, and implement effective corrective and preventive measures that align with global standards including FDA, EMA, ISO, ICH, HACCP and WHO requirements.

Food Quality Factors

This module introduces the food industry and the principles of food quality. You’ll explore supply chain stages, product categories and departmental roles. You'll also learn how specifications and standards guide quality decisions, including the key factors used to assess product quality.

Quality Control Tools and Practical Application

This module introduces the practical tools used to control and assure food quality. You’ll explore sampling, nonconforming product control and traceable quality records. It also covers Total Quality Management principles and the roles of leadership and staff. Finally, you’ll apply data tools and process monitoring methods to workplace situations.

Principles of Quality Control in the Food Industry - Assessment

Build practical skills to maintain food safety, consistency, compliance and customer trust with this free online course.

Principles of Quality Control in the Food Industry

Want to spot food quality problems before they affect customers? This food safety management course will improve your understanding of food quality, provide practical quality-control tools, and promote safer, more consistent products. You'll learn to conduct effective quality checks and identify problems early. This course was reviewed by qualified subject matter expert Jeremy Carter, CP-FS, a food safety and regulatory compliance consultant.