Training

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A recent study identified gaps in currently used food safety training and certification materials for food handlers, and tested the effectiveness of a supplementary training toolkit in improving knowledge and confidence outcomes of low-literacy employees.  

The Innovation Center for U.S. Dairy is offering four in-person food safety training opportunities throughout 2025, designed to help the dairy industry strengthen contamination control practices to protect consumers from foodborne illness. 

Catalyst Food Leaders is hosting a virtual event for food industry professionals with the theme “Advancing Everyday Leaders, Driving Extraordinary Results” in April 2025. Registration is open.

As part of its Food Safety Culture Toolkit, the Alliance to Stop Foodborne Illness recently released a video series that shares the stories of real families who have been impacted by foodborne illness, to help food industry employees understand the “why” behind food safety.

In this episode of Food Safety Matters, we speak to Dr. Kimberly Baker, a food safety expert with the Clemson University Cooperative Extension Service, about her focus on foodborne pathogens and recall prevention, as well as the Food2Market program that helps small food entrepreneurs comply with food safety regulations.

Which comes first: generating standard operating procedures (SOPs) to drive improvements in quality and food safety behavior, or improving behaviors and then generating the appropriate SOPs? Does the SQF/GFSI process drive the first approach or the second? The answer to both questions is: yes.

A lack of genuine investment in employee training and development among the food industry may be contributing to food safety incidents and foodborne illnesses. This article explores the essential elements of high-quality employee training programs that make a lasting impact and also drive business growth.

Food safety is more than just following protocols; it is about identifying and managing the unique risks in your food production or kitchen environment.

Penn State is offering an online, self-paced course for the food industry on the risks posed by Listeria monocytogenes and how the pathogen can be controlled.

Improving food safety practices does not necessarily require a complete overhaul of systems. Sometimes, the solution lies in simplifying the language we use.