Food is the primary resource of nutrients that a human body needs to survive. Food is divided into six categories: grains, vegetables, meats, oils, dairies, and fruits.  During production, processing and handling, all of the food groups have potential risk of carrying bacteria, and contaminating the individual that consume it. Some groups have a higher risk than others do. Campylobacter, Salmonella and E.Coli strings are the most common Food borne diseases in the US. The Center for Disease Control and Prevention (CDC) estimate that Food borne diseases cause approximately 76 million illnesses, 325,000 hospitalizations, and 5,000 deaths in the United States each year.  Food safety is not only a requirement for the livestock and farming industries, but the grocery, and food service industries as well. The Department of Agriculture (DOA) and the Food and Drug administration (FDA) have strict regulations in place that all employees must follow to ensure food is safe to consume.

Food borne diseases not only make consumers sick, it costs businesses millions of dollars a year in fines, lawsuits, and clean-up. Employers and employees both need to know and understand the standards, risks, and consequences of food safety. The most cost effective way to provide better knowledge about food safety is to conduct Food Safety Training for every employee, as well as refresher training. Training product like the Employees Food Safety Handbook cover topics such as Food Sanitation Safety and Personal Hygiene standards that reduce the chances of Food borne illnesses. Posters, sign boards, and are Food Safety Videos are available to show the procedures and standards everyone should follow while preparing the food.

Employee Food Safety Handbook:

The latest edition of J. J. Keller’s Employee Food safety Handbook covers 11 critical food safety issues. The handbook comes with an easy-to-read format and colorful illustrations. It is available in two languages: English and Spanish. The information is filled with bulleted lists, charts and quizzes that can make it easier for the employees to understand.  The J. J. Keller’s Employee Food Safety Handbook includes chapters on:

• Security
• Allergens
• Bacteria
• Food borne Illness
• Cross Contamination
• Foreign Material
• HACCP
• Personal Hygiene
• Pest Control
• Sanitation
• Time and Temperature Controls (includes the danger zone)

To enhance your food safety-training program, add on J. J. Keller’s … Instructor’s Manual – provides tips for conducting your food safety training and includes a chapter introduction for each topic. It also provides answers to chapter quiz questions, a training checklist, and alternate learning activities!

Softbound, saddle-stitched, 88 pages. ISBN 1-59042-287-2.

Online Food Safety Course is also available.

For more information, please Contact Us.

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Preview sample pages from the Employee Food Safety Handbook.
Download the answer key

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Softbound, 5 1/2? x 8 1/4?, 135 pages. ISBN 1-59042-285-6 (English); ISBN 1-59042-286-4 (Spanish)

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Schreck, Susan. “Investigations into Outbreaks”. 13 Sept.  2010. Food Safety News. www.foodsafetynews.com. 14 Sept. 2010

Mead, Paul. “Food Related Illnesses and Deaths in the United States” 15 Sept. 1999. CDC. www.CDC.gov. 14 Sept. 2010