Food Safety Training
An Introduction from President Heather Paquette
Understanding the importance of food safety and the role we play.
Course Contents
Training Complete
Training Resources for Meal Programs
Additional Resources
Posters
Temperature Logs
Websites by Topic
Websites of Subject Matter Experts
- Partnership for Food Safety Education
- ServSafe
- U.S. Department of Agriculture (USDA)
- U.S. Department of Health and Human Services (DHHS)
- U.S. Food and Drug Administration (FDA)
- U.S.D.A Food and Nutrition Service (FNS)
- University of Maine’s Cooperative Extension
- University of Wisconsin-Extension
Food Safety is Important
- FDA Food Safety Recalls
- Food Allergy Research and Education (FARE)
- Preventing Cross-Contamination (ServSafe)
Good Personal Hygiene
Receiving and Storing Food Safely
- Produce Handling Toolkit
- The Temperature Danger Zone
- Produce Safety Resources – including storage chart
Evaluating, Repacking, and Transporting Food Safely
- Code Date Labels and Product Distribution Guidelines
- The FoodKeeper Application
- The FoodKeeper Brochure
- A Pocket Guide to Can Defects
- Repackaging Bulk Food
Cleaning and Sanitizing
Disclaimer
This Food Safety Training is not intended to be all-encompassing. Good Shepherd Food Bank’s main focus for this training is on inspecting donated and purchased food, and transporting, storing, and distributing food safely. Programs that prepare hot or cold meals for consumption by community members must seek increased food safety training in addition to this course.