Frontline Food Safety Program
go.ncsu.edu/readext?1080637
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Frontline Employee Food Safety Training Program for Food Processors
Frontline employees play a key role in ensuring the safety of foods and reducing the risk of costly recalls. While restaurant and retail spaces have a standardized curriculum for certification, such as ServSafe®, food manufacturers lack a standardized employee training tailored to their processes. The FDA and third-party certifications requires all individuals who manufacture, process, pack, or hold food receive food safety training.
This program supports food processors in developing their own in-house training and is designed to meet the requirements of FDA and GFSI-recognized audit standards. The training is designed for, but not limited to, processing personnel, including: operators, sanitation, production, maintenance. An overview of materials and topics can be found on the next page.
An Overview of the Frontline Employee Training Program
All materials are available in English and Spanish
Participant Guide
This guide is intended for both onboarding training and annual food safety training requirements for frontline employees and includes descriptive text. The images and descriptive text align with material presented in the instructor’s PowerPoint slides.
- Nine modules cover basic food safety topics:
- Foundations of Food Safety
- Employee Health and Hygiene
- Pest Control
- Cross Contamination and Hygienic Zoning
- Cleaning and Sanitizing
- Allergen Control
- Process Controls
- Document Controls
- Food Defense and Fraud
- Knowledge checks are included at the end of each module.
Instructor Guide
This guide includes all program information resources in one book: access to PowerPoint slides, descriptive text, instructor tips, activity descriptions, and laminated huddle cards.
- Includes information on adult learning theories, food safety insights, and resources.
Reinforcement Training: Huddle Cards
Set of 24 interactive discussion sessions (10-15 minute discussion per card) reinforces key food safety concepts.
- Huddle cards include key food safety topics covered in the Frontline Employee Training, a discussion guide, and application questions to drive your routine food safety education sessions.
- Completion of huddle trainings are intended to meet requirements for annual food safety refresher trainings.
How can NC State University Extension help?
Training is offered for frontline employees and supervisors. Contact the Food Safety Extension Lab to set up a training for your company.
| Frontline Employee Training | Instructor Training |
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All upcoming food safety education opportunities can be found on our Find A Training page.
Interested in learning more? Contact Lynette Johnston or Kate Nicholas.
This project received funding from North Carolina’s Golden LEAF Foundation. 