The following training material is intended to build awareness of Food Safety and Quality programs and practices. Producing safe, consistent quality product is key to maintaining the trust and confidence of our customers and consumers.

Training program features:

  • Access training anytime
  • Spend on average 25 minutes completing a course
  • Practice learnings through activities and quizzes

Click a course title for details about the course.

Controlling Unlabeled Allergens (30 minutes)

In this course, you will act as an investigator for AntiAllergens Inc. and con-
duct a mock investigation to prevent unlabeled allergens from getting into
products. You will receive case folders that contain information about aller-
gens. This information includes:

  • What foods are on the Allergens list
  • The effects of Allergens on people who are allergic
  • Steps in the manufacturing process where unlabeled allergens can enter products
  • Strategies for eliminating unlabeled Allergens
  • A case study of a true incident

You will review these folders prior to conducting your own investigation of a facility and taking a Debrief post-test.

Objectives

At the end of this course and your investigation you will be able to:

  • Identify ingredients and products that contain allergens.
  • State why unlabeled allergens must be controlled.
  • Identify steps in the manufacturing process where unlabeled allergens can be introduced into a product.
  • State the major methods used to control unlabeled allergens.
  • State the critical role you play in controlling unlabeled allergens and what to do if you identify a potential problem.

Controlling Allergens During Product Development
(20 minutes)

Controlling and eliminating risks to food safety requires an awareness of the hazards associated with food allergens. This course provides product developers with information to control and eliminate allergen risks during the product development cycle.

Objectives

At the end of this course, you will be able to:

  • Explain why allergens must be controlled
  • Identify allergens on the Kraft Heinz allergen list
  • Identify points in the product development cycle where allergen risks can be eliminated or reduced
  • Identify allergens in raw materials
  • Complete a hazard analysis
  • Ensure labels reflect the appropriate allergen information

Introduction to Internal Auditing (20 minutes)

Internal audits are an essential piece to ensuring plant quality. When conducted well, they can have many positive effects.

This course covers the basics of preparing for, conducting and concluding an internal audit. It will prepare you for more specific auditor training at your location.

Objectives

At the end of this course, you will be able to:

  • Explain the purpose of an audit.
  • Describe the steps in preparing for an audit.
  • Recognize the tools and techniques used to conduct an audit.
  • Describe the steps in concluding an audit.

Introduction to Design Safety Analysis (15 minutes)

Design Safety Analysis (DSA) is a critical component of producing safe food products, and product packaging. This introductory course provides an understanding of basic DSA concepts, terminology and processes.

Objectives

At the end of this course, you will be able to:

  • Identify the key variables in the risk equation.
  • Understand the role of Foreseeable Risk.
  • Evaluate new products and packages for inherent risks by completing the Basic DSA Screener.
  • Recognize when to conduct DSA Advanced Screening.

GMPs: Employee Practices (25 minutes)

Good Manufacturing Practices (GMPs) are rules we must follow in production areas so that products are produced, stored and handled under clean and sanitary conditions. By following GMPs, we produce food that is safe for all of us to eat.

This course explains the GMPs related to employee practices. These are GMPs that affect how you conduct yourself at work.

Objectives

At the end of this course, you will be able to:

  • Follow personal practices to comply with GMPs.
  • Identify GMPs for approved clothing and personal equipment
  • Identify GMPs for hand washing and hand usage.
  • Identify GMPs for hair management.
  • Identify GMPs for disease control.
  • Identify employee manageable production practices (e.g. proper storage, cleaning & sanitation).

HACCP Basic Awareness (45 minutes)

This highly interactive course serves as a general introduction to HACCP, the internationally-recognized standard used to produce safe, high quality food. Exercises throughout allow you to test your understanding.

Objectives

At the end of this course, you will be able to:

  • Identify the 7 basic principles of HACCP.
  • Identify the three types of hazards that HACCP controls.
  • Identify the consequences of these hazards on consumer health.
  • Identify methods used to control hazards.
  • Describe what a prerequisite program is and identify several prerequisite programs.

Hold & Release Requirements for Materials and Products (15 minutes)

This course provides an introduction to the requirements related to holding and releasing products.

Objectives

Upon completion of this course, you will be able to:

  • Identify the need for hold & release controls, Kraft Heinz' requirements and how these are applied
  • Explain Kraft Heinz' hold & release Categories
  • Identify the consequences of these hazards on consumer health.
  • Identify methods used to control hazards.
  • Describe what a prerequisite program is and identify several prerequisite programs.

Controlling Microbiological Hazards (30 minutes)

In this course, you'll conduct a mock audit to identify ways to prevent contamination of its products. As the auditor, you're expected to do the following:

  • Review the case folders. These folders contain critical information about the Microbes gang, including how to identify and eliminate them.
  • Conduct your investigation. You'll "tour" a Kraft Heinz’ facility and determine if people are doing things to eliminate the Microbes, or if what they are doing will help the Microbes grow.
  • Debrief with your superiors. After your "audit," you'll take a short test that shows you understand the Microbes and successfully completed your audit.

Objectives

At the end of this course, you will be able to:

  • Identify spoilage organisms and pathogens microbes.
  • Identify how microbes grow.
  • State why microbes must be controlled.
  • Identify the microbes' "hideouts" (harborage sites that can be found inside a plant).
  • State the major methods used to control microbes.
  • State the critical role you play in controlling microbes.

Religious Food Law (20 minutes)

In this course, you'll learn about both kosher and halal dietary food law. Both halal and kosher laws have identified what is fit to eat and what is not. Certification is the method used to ensure products meet the religious requirements.

Objectives

At the end of this course, you will be able to:

  • Define kosher and halal
  • Identify key restrictions to be considered kosher and halal
  • Explain how a Kraft Heinz' product becomes certified

Cleaning & Sanitation (30 minutes)

This course covers how to clean and sanitize production equipment effectively.

This course is designed for plant operations employees who are responsible for the cleaning and sanitation of production equipment. This includes both line operators and sanitation personnel, depending on a facility's organizational structure.

This course is also appropriate for front line supervisors and team leads that are responsible for ensuring that the cleaning and sanitation of production equipment is carried out effectively.

Objectives

At the end of this course, you will be able to:

  • Explain the purpose of sanitation and its importance
  • Explain the purpose and importance of cleaning correctly.
  • Use documented procedures to complete cleaning and sanitizing of production equipment.
  • Use the appropriate personal protection equipment (PPE) when cleaning.
  • Conduct sanitation inspections effectively.
  • Explain the purpose of sanitizing and when to do it.
  • Follow personal hygiene practices that help preserve the sanitized environment.

7 Steps of Dry Sanitation (30 minutes)

This course highlights the important aspects of the 7 Steps of Dry Sanitation process.

Objectives

At the end of this course, you will be able to:

  • Define Dry Sanitation
  • Explain the benefits of performing Dry Sanitation
  • Describe Sanitation Sequencing
  • Define the 7 Steps of Effective Dry Sanitation
  • Describe the importance of inspection and documentation

7 Steps of Wet Sanitation (30 minutes)

This course highlights the important aspects of the 7 Steps of Wet Sanitation process.

Objectives

At the end of this course, you will be able to:

  • Define Sanitation
  • Define Sanitation Sequencing
  • Describe the 7 Steps of Effective Wet Sanitation

Sanitation Safety (30 minutes)

This course teaches plant personnel how to clean and sanitize production equipment effectively.

This course is designed for plant operations employees that are responsible for the cleaning and sanitation of production equipment. This includes both line operators and sanitation personnel, depending on a facility's organizational structure.

This course is also appropriate for front line supervisors and team leads that are responsible for ensuring that the cleaning and sanitation of production equipment is carried out effectively.

Objectives

At the end of this course, you will be able to:

  • Explain the purpose of sanitation and its importance to Kraft Heinz
  • Explain the purpose and importance of cleaning correctly
  • Use documented procedures to complete cleaning and sanitizing of production equipment
  • Use the appropriate personal protection equipment (PPE) when cleaning
  • Conduct sanitation inspections effectively.
  • Explain the purpose of sanitizing and when to do it
  • Follow personal hygiene practices that help preserve the sanitized environment

Preoperational Inspection Prerequisites(30 minutes)

In this course, you will learn the the importance of adequate preparation prior to starting a pre-operational inspection.

Objectives

At the end of this course, you will be able to:

  • Define allergen changeovers, post cleaning inspections, and pre-operational inspections
  • Define product contact surfaces, GMP rooms, peripheral areas, and soils
  • Identify clean product contact surface
  • Describe the expectations of sanitation
  • Prepare for pre-operational inspection

Preoperational Inspection Process (30 minutes)

In this course, you will learn the importance of verifying sanitation effectiveness and allergen changeover effectiveness through pre- operational inspection.

Objectives

At the end of this course, you will be able to:

  • Define the expectations of a designated pre-operational inspector
  • Describe the pre-operational inspection process and associated documentation

For questions or comments, please contact us at: KHCNAAudit@kraftfoods.com

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