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Foreign Material Management for Snack Foods and Baked Goods

5 hours - Reduce your risk of recalls from foreign material and protect your brand
Tuition Cost $540.00 USD

Despite the use of foreign material removal devices in food processing, foreign material is the third most common cause of recalls. Take control of this highly visible and potentially damaging issue of not identifying foreign material by improving your controls and reducing your risks.

This online, self-paced course was created for frontline personnel, quality assurance personnel, supervisors, and managers so the entire team can be calibrated on foreign material management. You will get vital information and strategies for controlling foreign material from scenarios and problems faced specifically by snack foods and baked goods companies.

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  • Introduction to Foreign Material Management: Learn foreign material definitions and the history of related recalls. Review how to use hazard analysis to identify risks specific to these industries. Discover ways foreign materials get into products. Learn how to use complaints and inspections to measure success and failure in your own plant.
  • Designing a Foreign Material Management Program: Review the many prerequisite programs and practices we use every day to help reduce foreign material risks. Learn techniques to improve your programs to achieve better foreign material management results.
  • Sanitation and Maintenance: Focus on sanitation and maintenance as key contributors to management of foreign material risks in your plant with industry-specific examples. Learn how to implement strong prerequisite cleaning programs with procedures and schedules to help control foreign material risks. Develop skills to recognize how the design and maintenance of your building and equipment prevent foreign material created by wear and tear.
  • Foreign Material Control Devices: Learn the choices and uses of strainers, magnets, metal detectors, and X-ray units. Find out how and where they may be most effectively used in a snack foods and baked goods manufacturing operation.
  • Inspections and Root Cause Analysis: Learn the use of several types of internal inspections and how they are used to support and improve the foreign material management program. Also learn how to use the ICE concept for root cause analysis for long-term correction of identified problems.

You can enroll for this course any time. Each interactive lesson has built-in quizzes to test your knowledge. You have three years to complete the course. After finishing the course, you must complete an exam and receive a score of 70% or above. After successful completion, you can print a certificate of completion.

To complete this course, you should have

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