Blog
FAQs
1-800-956-0333
Vivid learning systems
Vivid Learning Systems
Courses
Pillar
SDS Online
Pricing
Industries
Colleges & Universities
Electric Utilities
Mining
Food
Government
Manufacturing
Toolbox
Menu
Schedule Training for CPR & First Aid Certification—Anywhere in the Country
Learn More
X Dismiss
Home
»
Courses
»
Food Safety
»
e. Physical Hazards and Control
e. Physical Hazards and Control
Learning Objectives
Identify the sources and types of materials that can be physical hazards in foods.
Identify the types of controls to minimize the potential for physical hazards in foods.
Available in English, Spanish
10 minutes
Course Outline
Introduction
Sources and Types of Physical Hazards
Minimizing Physical Hazards
Regulations
GMA HACCP Manual “HACCP – A Systematic Approach to Food Safety”, current edition
Rules of HACCP – A Compilation of HACCP-Related-Regulations in the United States
21 CFR 123 (FDA) Fish and fishery products
21 CFR 120 (FDA) Hazard Analysis and Critical Control Point (HACCP) systems [Juice Products]
9 CFR 417 (USDA/FSIS) Hazard Analysis and Critical Control Point (HACCP) systems [Meat and Poultry Products]
21 CFR 110 (FDA) Current good manufacturing practice in manufacturing, packing, or holding human food
FDA/ORA COMPLIANCE POLICY GUIDE, Chapter - 5 Sub Chapter - 555 Section 555.425 - Foods - Adulteration Involving Hard or Sharp Foreign Objects
Course Libraries
Occupational Safety & Health
Mine Safety (MSHA)
Electric Utilities
Arc Flash Training (NFPA 70E)
Human Resources
Environmental Management
OSHA 10 & 30
HAZWOPER
Higher Education
Transportation
Food Safety
Canadian Safety & Health
Healthcare
5-Minute Courses
Sign up to receive free safety resources from Vivid.
Subscribe for Safety ▸