Rootwurks Food Safety 101 Bundle:
Safety Training is Your First Line of Defense
Ensure food safety, avoid recalls, and protect your brand. Offered in English and Spanish, the Rootwurks Food Safety 101 package provides essential, cost-effective training for your front-line team to build a strong food safety culture.
Build a Safety Culture. Empower Your Team.
Protect Your Bottom Line
Empower Your Team
Designed for in-the-flow-of-work learning, our courses boost retention and turn employees into safety champions.
Learn How to Prevent Recalls:
Learn to implement the safety practices that make recalls far less likely to occur.
Prevent Allergen Incidents
Learn how to mitigate the dangers posed by allergens - the top cause of food safety recalls.
Reinforce the Basics
Our courses also cover basic safety steps like hand washing and hygiene, making them second nature for your team.
Save Money By Bundling These Rootwurks
Food Safety Courses in One Package:
Environmental Monitoring Program
How can a facility be sure it's cleaning its equipment and food contact surfaces well enough? In this module, you'll learn to explain what an environmental monitoring program is and describe why environmental monitoring is important for keeping food safe.
Food Defense Basics
Food defense means protecting our food from a variety of threats. In this module, you will learn to define food defense, describe threats to our food, and explain what you can do to keep food safe.
Food Fraud
This module on food fraud sheds light on deceptive practices in the food industry, such as swapping real ingredients for cheaper ones or using labels that make false promises. Participants will learn to spot these tricks and are empowered to make a difference by asking questions and speaking up. This module is designed to give learners the confidence to be vigilant and contribute to a more honest and safe food system.
Handwashing
Handwashing is a fundamental practice that serves as a powerful defense against the transmission of harmful bacteria and the prevention of foodborne illnesses. In this module, you will learn when to wash your hands, the fundamentals of effective handwashing, and review some common misconceptions about hand hygiene.
Introduction to Food Allergens
Allergens can make people incredibly sick, which is why it's so important to control them in food production. In this module, you will learn to explain what allergens are, identify the Big 9, describe how cross-contact occurs, and discuss what you can do to manage allergens at your facility.
Introduction to Food Safety Systems
Introduction to Food Safety Systems provides an introduction to food safety systems like GFSI, SQF, BRCGS, and FSSC 22000 and how they help ensure our food's safety. Learners will discover the key elements like GMPs, hazard analysis, and the critical role of certifications. Most importantly, attendees will learn how they, as a crucial part of the food safety chain, can contribute to keeping food safe.
Introduction to FSMA Preventive Controls
This module will familiarize participants with the fundamental principles of the Food Safety Modernization Act (FSMA) and its preventive control requirements. This course provides an overview of the key concepts and regulations outlined in FSMA and emphasizes the importance of preventive measures in ensuring food safety throughout the production process.
Introduction to GFSI
This module explores the Global Food Safety Initiative (GFSI), highlighting its role in setting global food safety standards and improving practices from farm to fork. It emphasizes the importance of individual responsibility and teamwork in preventing contamination and ensuring product safety. Through discussions on daily tasks, adherence to safety protocols, and the value of open communication, the course aims to instill a comprehensive understanding of food safety, the significance of GFSI standards, and the collective effort needed to maintain a safe food environment.
Introduction to HACCP
This Introduction to HACCP module provides essential knowledge about Hazard Analysis and Critical Control Points (HACCP) and its significance in ensuring food safety. Frontline employees play a crucial role in implementing HACCP principles, and this course aims to equip them with the necessary understanding to contribute effectively to the program's success.
Personal Hygiene
This module on personal hygiene is designed to equip learners with essential knowledge and practices to maintain optimal standards of cleanliness and hygiene in food manufacturing environments. Learners will explore the fundamentals of personal hygiene and its critical role in preventing contamination and promoting overall health.
Preventing Contamination
Contaminants can cause illness, allergy attacks, or even death. In this module, you will learn what contamination is and identify ways to prevent it from getting into food.
Preventing Foodborne Illness
What can you do to prevent foodborne illnesses? In this module, you will learn to recognize why foodborne illness is a serious issue, describe where foodborne illness comes from, and explain how you can prevent foodborne illness.
Sanitary Personal Protective Equipment
Sanitary Personal protective equipment, PPE, is required by federal regulation. In this module, you will learn to explain the purpose of wearing sanitary PPE, list types of sanitary PPE, and how to use sanitary PPE correctly.