This bilingual training program
in both English and Spanish provides an educational tool for the
processed egg, meat, poultry and other food processing industries to
train their Spanish-speaking line employees on essential concepts in
short periods of time. It is intended to provide operators an
educational tool that recognizes these workers’ cultural and
linguistic differences.
It consists of eight modules, each of which can be presented to
small audiences in informal settings in 20-30 minutes. It was
prepared under an FSIS-USDA cooperative agreement by Dr. Cathy
Cutter of Pennsylvania State University, in cooperation with Dr.
Sergio Nieto-Montenegro of Hispanic Workforce Management, LLC, and
USDA.
ABCs of Food Safety (14.78 MB; PDF Only)
Provides an overview of basic food safety and microbiology and its
importance to the food industry.
Food Defense (15.49 MB; PDF Only)
Describes the basic components of a food defense plan, the controls
necessary to prevent such deliberate acts of contamination from
occurring, and measures that need to be in place in case such an
event were to happen.
ABCs of HACCP (9.91 MB; PDF Only)
Reviews the seven principles of HACCP and guides employees to
understand that a HACCP program is necessary for controlling
potential hazards in food.
