Frontline Food Safety Program - Food Safety for Processors

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 the Frontline Employee Training Program

All materials are available in English and Spanish

Participant Guide (PDF available here)

Frontline Food Safety Guides in English and Spanish - covers only in blue

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

Images of Spanish and English Huddle cards for Frontline Food Safety Education Program

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

NCSU Extension can provide a 4-5 hour training for frontline employees at your facility or a specified location.
Employees will receive a participant guide, available in English or Spanish.
Training can be offered in English, Spanish, or both.

This 3-4 hour train-the-trainer is available in-person or virtually for supervisors, managers, or designated trainers.
The training provides an overview of all content, activities, and tools to measure effective teaching.
Attendees will receive a “toolkit” that includes an instructor guide, access to PowerPoints, knowledge assessments, laminated huddle cards, and materials to help with program implementation.

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.

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Written By

Kate Nicholas Extension Associate