Alchemy CourseCatalog Player6.55Release TYSON … Alchemy Course Catalog with Titles & Competencies...

Course Catalog with Course Titles and Competencies

Build: TYSON Release: Player 6.55 Release 09/27/17

2 Alchemy Course Catalog with Titles & Competencies Build: TYSON Release: Player 6.55 Release

Alchemy Course Titles & Competencies

Tyson Compliance Orientation Training .................................................................... 8Drug and Alcohol Orientation ......................................................................................................... 8Code of Conduct Orientation .......................................................................................................... 8Core Safety Mandates Orientation .................................................................................................. 8Harassment and Discrimination Orientation ................................................................................... 9

Tyson Compliance Mandated Training ....................................................................... 9Code of Conduct Annual Course .................................................................................................... 9

Tyson Job Roles ..................................................................................................................... 9Pump Operator .............................................................................................................................. 9Post Pump Scale Operator ............................................................................................................ 10Whizard Knife Operator ................................................................................................................ 10Trimmer ....................................................................................................................................... 10Styler ........................................................................................................................................... 10Case Sealer Operator .................................................................................................................... 11Palletizers (Stack Boxes) ............................................................................................................... 11Ross 3320 Operator ..................................................................................................................... 11Pack-Box Product ........................................................................................................................ 12Janitor .......................................................................................................................................... 12Trimming ..................................................................................................................................... 12Meat Styling ................................................................................................................................. 12Tray Rework ................................................................................................................................. 12Overwrap Packaging ..................................................................................................................... 13Knife Safety .................................................................................................................................. 13Knife Maintenance ........................................................................................................................ 13Gold Hat Expectations .................................................................................................................. 13Gold Hat Warning Procedure ........................................................................................................ 14Mondini Operator ......................................................................................................................... 14Weigh/Price Labeler Operator ....................................................................................................... 14Initial Grinder Operator ................................................................................................................ 15Mule Operator .............................................................................................................................. 15Lift Truck Operator ...................................................................................................................... 15


Picker ........................................................................................................................................... 15Heat Press Overview ..................................................................................................................... 16Heat Press Troubleshooting ......................................................................................................... 16

Tyson Safety Awareness .................................................................................................. 16Emergency Preparedness .............................................................................................................. 16Medical Services and First Aid ...................................................................................................... 16Bloodborne Pathogens ................................................................................................................. 16Slips, Trips, and Falls ................................................................................................................... 17Powered Industrial Trucks ............................................................................................................ 17Personal Protective Equipment (PPE) ............................................................................................. 17Confined Spaces .......................................................................................................................... 17Lock Out/Tag Out ........................................................................................................................ 17Machine Guarding ........................................................................................................................ 17Hand and Power Tools ................................................................................................................. 18Ergonomics .................................................................................................................................. 18Safe Lifting ................................................................................................................................... 18Workplace Violence ...................................................................................................................... 18

Management Training ....................................................................................................... 18Worksafe 1 ................................................................................................................................... 18Worksafe 2 ................................................................................................................................... 19Worksafe 3 ................................................................................................................................... 19

Tyson Environmental Awareness ................................................................................ 19Environmental Awareness ............................................................................................................ 19

Hillshire Custom .................................................................................................................. 19Food Safety 101 ........................................................................................................................... 19SQF and Food Safety .................................................................................................................... 20Hand Washing .............................................................................................................................. 20Documenting and Record Keeping ............................................................................................... 20Introduction to Lean ..................................................................................................................... 21Daily Lean Management System Overview .................................................................................... 21Sensory Evaluation in Product Testing .......................................................................................... 21

Cobb-Vantress Custom ................................................................................................... 22Poultry Diseases of Importance .................................................................................................... 22Rules and Procedures for Outside Bird Contact ............................................................................. 22


Proper Farm, House, and Hatchery Entry ...................................................................................... 22Pest Control at Cobb Facilities ...................................................................................................... 22

Food Safety ............................................................................................................................ 23Cleaning and Sanitizing ............................................................................................................................... 23

Cleaning and Sanitizing Procedures for Food Manufacturers ......................................................... 23Cleaning and Sanitizing in a Dry Foods Facility ............................................................................. 23Introduction to CIP ....................................................................................................................... 23

Food Allergens ................................................................................................................................................. 24Introduction to Food Allergens ..................................................................................................... 24Introduction to Food Allergens - Refresher .................................................................................. 24Proper Handling of Food Allergens ............................................................................................... 24Proper Handling of Food Allergens - Refresher ............................................................................ 25

Dangerous Microorganisms ....................................................................................................................... 25Controlling Salmonella in Food Manufacturing ............................................................................. 25Controlling Salmonella and Campylobacter in Poultry Processing ................................................. 25Dangerous Microorganisms in Food Manufacturing (Fahrenheit) ................................................... 26Preventing Foodborne Illness ....................................................................................................... 26Understanding Listeria and its Dangers to Food ........................................................................... 26Bacteria Basics ............................................................................................................................. 27

Good Manufacturing Practices .................................................................................................................. 27GMPs: Effective Hand Washing Techniques ................................................................................... 27GMPs: Effective Hand Washing Techniques - Refresher ................................................................. 27GMPs: Promoting Personal Hygiene .............................................................................................. 28GMPs: Promoting Personal Hygiene - Refresher ............................................................................ 28Preventing Food Contamination ................................................................................................... 28Preventing Food Contamination - Poultry ..................................................................................... 29Preventing Food Contamination - Frozen Foods ........................................................................... 29Air Hose Safety ............................................................................................................................ 29Water Hose Safety ........................................................................................................................ 30

Programs and Standards ............................................................................................................................. 30Basic Food Facility Defense .......................................................................................................... 30Overview of HACCP ...................................................................................................................... 30Overview of HACCP - Refresher .................................................................................................... 31Overview of HACCP - Poultry ........................................................................................................ 31Overview of HACCP for Supervisors .............................................................................................. 31Effective Pest Control Practices ..................................................................................................... 32Overview of Preventive Controls ................................................................................................... 32


Introduction to Food Fraud .......................................................................................................... 32

Workplace Safety ................................................................................................................. 33Bloodborne Pathogens ................................................................................................................. 33Ammonia Awareness .................................................................................................................... 33Ammonia Accident Prevention and First Aid ................................................................................. 33Asbestos Awareness .................................................................................................................... 34Back Injury Prevention .................................................................................................................. 34Basic First Aid .............................................................................................................................. 34Combustible Dust ........................................................................................................................ 35Confined Spaces for Affected Employees ...................................................................................... 35Confined Spaces for Attendants ................................................................................................... 35Electrical Safety ............................................................................................................................ 36Emergency Preparedness .............................................................................................................. 36Ergonomics .................................................................................................................................. 36Heat Exhaustion ........................................................................................................................... 37Introduction to Fire Extinguishers ................................................................................................ 37Introduction to Respirators .......................................................................................................... 37Fire Prevention and Protection ...................................................................................................... 38Lift Truck Safety Awareness ......................................................................................................... 38Lift Truck Safety Awareness - Refresher ....................................................................................... 38Hand and Power Tools ................................................................................................................. 38Introduction to Hazard Communication ........................................................................................ 39GHS Hazard Communication: Pictograms and Hazards ................................................................. 39GHS Hazard Communication: Pictograms and Hazards - Refresher ............................................... 39GHS Hazard Communication: Standard Labels .............................................................................. 39GHS Hazard Communication: Standard Labels - Refresher ............................................................ 40GHS Hazard Communication: Safety Data Sheets .......................................................................... 40GHS Hazard Communication: Safety Data Sheets - Refresher ........................................................ 40Hearing Protection ....................................................................................................................... 41Lockout / Tagout Procedures ....................................................................................................... 41Lock Out / Tag Out Procedures - Refresher .................................................................................. 41Machine Guarding ........................................................................................................................ 42Personal Protective Equipment (PPE) ............................................................................................. 42Slips, Trips, and Falls ................................................................................................................... 42Slips Trips and Falls - Refresher ................................................................................................... 43Working at Height ........................................................................................................................ 43Knife Safety Basics (Product Knives) .............................................................................................. 43


Animal Welfare ..................................................................................................................... 44Beef ........................................................................................................................................................................ 44

Unloading and Receiving Cattle at Processing Facilities ................................................................ 44Proper Handling and Movement of Cattle ..................................................................................... 44Humane Stunning Practices for Cattle ........................................................................................... 44

Pork ....................................................................................................................................................................... 45Unloading and Receiving Pigs at Processing Facilities ................................................................... 45Proper Handling and Movement of Pigs ........................................................................................ 45Humane Stunning Practices for Pigs ............................................................................................. 45

Poultry .................................................................................................................................................................. 45Introduction to Hatchery Operations ............................................................................................ 45Proper Catching and Handling Methods ........................................................................................ 46Humane Euthanizing Practices for Poultry .................................................................................... 46Poultry Welfare During Transportation and Receiving ................................................................... 46Humane Practices for Live Bird Processing .................................................................................... 46

Warehouse .............................................................................................................................. 46Lift Truck Operator Overview ....................................................................................................... 46Pallet Truck Review ...................................................................................................................... 46High Lift Truck Review ................................................................................................................. 47Slips, Trips, and Falls - Distribution ............................................................................................ 47Material Handling - Distribution ................................................................................................... 47GMPs: Personal Hygiene - Distribution ......................................................................................... 48Basic Food Defense – Distribution ................................................................................................ 48Maintaining the Cold Chain .......................................................................................................... 48Food Safety SOPs - Pre-load Temperature Checks ........................................................................ 48Food Safety for Selectors - Overview ............................................................................................ 49Driver Food Safety SOPs - Trailer Maintenance ............................................................................. 49Driver Food Safety SOPs - Pre-chilling Procedures ........................................................................ 49Driver Food Safety SOPs - Maintaining Proper Temperature .......................................................... 49Driver Food Safety SOPs - LTL Delivery Stops ............................................................................... 49Basic Food Defense for Drivers ..................................................................................................... 50

Supervisor Training ........................................................................................................... 50Career Advancement ..................................................................................................................................... 50

Being a Successful Supervisor ....................................................................................................... 50Communicating Effectively in the Workplace ................................................................................ 50Solving Problems at Work ............................................................................................................. 51


Effective Supervision ..................................................................................................................................... 51Communication and Trust ............................................................................................................ 51Motivation, Discipline and Goals .................................................................................................. 51Patience, Consistency and Getting the Job Done ........................................................................... 52

Coaching and Observing ............................................................................................................................. 52Implementing Coaching and Observations ................................................................................... 52Exploring the Roles and Behaviors of a Coach .............................................................................. 52

Life Skills Training ............................................................................................................. 53Life Skills ............................................................................................................................................................ 53

Appropriate Workplace Behavior ................................................................................................... 53Social Skills in the Workplace ....................................................................................................... 53Anger Management ...................................................................................................................... 53Avoiding Destructive Behavior ...................................................................................................... 54Housing ....................................................................................................................................... 54Nutrition and Physical Fitness ...................................................................................................... 54Transportation ............................................................................................................................. 55

Financial Literacy ............................................................................................................................................ 55Living on a Budget ....................................................................................................................... 55Making the Most of Your Money ................................................................................................... 55Problems with Credit .................................................................................................................... 56

Alchemy Resources ............................................................................................................ 56Group Training: Learner Basics (IR Remotes) ................................................................................ 56Group Training: Learner Basics (RF Remotes) ................................................................................ 56

Operations ............................................................................................................................. 57GLPs: Overview of Good Laboratory Practices .............................................................................. 57Introduction to Root Cause Analysis ............................................................................................. 57Lean Manufacturing ..................................................................................................................... 57


NOTE: Course time indicated is an "estimate" for a single user to complete a course in mouse mode with one feedback loop shown per question. The actual time necessary to complete a training course will vary dramatically due to numerous factors including:

• Type of computer used • Type of remote used for training • Number of users viewing the course • Number of feedback loops and remediation questions viewed • Length of time for users to respond to questions

Tyson Compliance Orientation Training

Drug and Alcohol Orientation Estimated Course Time - 18 minutes

ü Discuss the purpose of Tyson's Drug and Alcohol Abuse Policy and the behavior it prohibits. ü Identify the times when a Team Member may be screened. ü Discuss the actions that will occur if substance abuse is identified. ü Discuss the rules regarding prescribed medications.

Code of Conduct Orientation Estimated Course Time - 28 minutes

ü Identify the cornerstones of our Culture of Doing What's Right. ü Discuss how the Code of Conduct applies to Team Member safety. ü Discuss how the Code of Conduct applies to food safety. ü Discuss how the Code of Conduct applies to conflicts of interest. ü Discuss how the Code of Conduct applies to theft of time and property. ü Discuss how the Code of Conduct applies when dealing with governmental personnel or union officials.

Core Safety Mandates Orientation Estimated Course Time - 19 minutes

ü Understand the purpose of the Tyson Core Safety Mandates and what will happen if a mandate is violated.

ü Discuss the Tyson Core Safety Mandates regarding Lockout/Tagout. ü Discuss the Tyson Core Safety Mandates regarding Permit Required Confined Spaces. ü Discuss the Tyson Core Safety Mandates regarding Fall Prevention and Protection.


Harassment and Discrimination Orientation Estimated Course Time - 15 minutes

ü Discuss the purpose of Tyson's Harassment and Discrimination Policy. ü Identify the types of behavior that are prohibited. ü Demonstrate the actions a Team Member must take if aware of harassment or discrimination. ü Discuss the actions Tyson will take in response to a report of harassment or discrimination. ü Define retaliation and discuss the consequences for retaliating against an individual.

Tyson Compliance Mandated Training

Code of Conduct Annual Course Estimated Course Time - 24 minutes

ü Identify the cornerstones of our Culture of Doing What's Right. ü Discuss how the Code of Conduct applies to Core Safety Mandates. ü Discuss how the Code of Conduct applies to the Drug and Alchohol Policy. ü Discuss how the Code of Conduct applies to the Harassement and Discrimination Policy.

Tyson Job Roles

Pump Operator Estimated Course Time - 10 minutes

ü Consistency is very important. ü Never operate without certification. ü You should know all machine functions. ü You must be able to set up the machine for production and verify proper injection. ü Always perform a piece test ü As you feed product into the pump, keep track of product flow and combo labels. ü Take note of all combo weights and record all pump gains. ü Report all paper work at the end of the shift.


Post Pump Scale Operator Estimated Course Time - 10 minutes

ü Make sure the scale has been cleared before you begin running a new combo. ü Be sure to weigh every single piece of product before transferring it on to the conveyor. ü Make sure that the scale is printing the weight of each piece you pass over it. ü Never weigh product while your hand is resting on the scale. This will make the reading inaccurate. ü Remember to record the weights at the end of each combo. ü After you have recorded the weights, remember to clear the scale after each combo.

Whizard Knife Operator Estimated Course Time - 8 minutes

ü Know all the product specifications in your department. ü That you must be certified on Whizard knife sharpening. ü To trim primal to it's specifications. ü Never use a dull blade. ü Never over trim primal. ü Trim off fat, glands, inspection ink, pasteurization, discoloration, etc. ü Check for defects.

Trimmer Estimated Course Time - 9 minutes

ü Why you must use proper PPE. ü The proper order and procedures for putting on the Personal Protective Equipment. ü How to visually inspect the product to make sure it meets specifications. ü How to pull product that does not meet specifications. ü How to trim product to specifications as need. ü What to do with the product after it's been re-trimmed.

Styler Estimated Course Time - 8 minutes

ü Know all the product specifications in your department. ü Follow styler procedure. ü Use the correct tray size and properly labeled tray ü Always use tray covers. ü Always arrange product in tray according to product specifications ü Always fill tray 3/4 full. ü Check for defects. ü Never throw tray onto the conveyor.


Case Sealer Operator Estimated Course Time - 11 minutes

ü How to lock and unlock the machine according to proper Lockout/Tagout procedures. ü How to check that the Stop, Start, and Interlock buttons all work. ü How to check the photo eye to make sure it's working. ü How to test the machine to see if it runs. ü How to maintain box integrity as the boxes move down the line. ü What to do with damaged boxes and boxes with label defects. ü The proper procedure for changing the tape in the Case Sealer.

Palletizers (Stack Boxes) Estimated Course Time - 10 minutes

ü You should always have a copy of the production schedule. ü Make sure the empty pallets are lined up at the end of the conveyor line for the beginning of your shift. ü Always grab both sides of the box when moving it, not just one side. ü Always carry the boxes horizontally and never tilted. ü Never throw a box. Always stack it carefully and neatly on the pallet. ü When stacking the boxes on a pallet make sure all the box labels are facing out. ü Keep an accurate count of all the boxes that are placed on a pallet. ü Remove pallets that are full and replace them with empty ones.

Ross 3320 Operator Estimated Course Time - 14 minutes

ü Anyone who operates a Ross 3320 must have the proper training and certification. ü Never try to operate this equipment unless you know how it functions and how to identify potential

problems. ü Be sure to set the Weigh/Price Labeler at the start of the production run to be sure the conveyor is

running properly, the labels are correct and the trays are being sealed properly. ü When the labels are printing correctly, clear the tray count from the previous day's production and have

your paperwork reviewed by a Supervisor and Quality Assurance before you begin running any new product.

ü Never try to put a damaged tray through the machine. ü Make sure any tray that is leaking or has a low dome is re-trayed, re-labeled and re-sealed. ü Never remove any safety guards from the machine, put your hands in the machine while it's running or

try to clear a jammed tray unless the machine has been locked out.


Pack-Box Product Estimated Course Time - 13 minutes

ü Which packaging materials to use for each product. ü Where each label is supposed to go and how it should look. ü How to check the seal area of each tray for debris. ü How to handle the trays and place packages into the boxes ü How and where to ID stamp the boxes. ü How to place the cases onto the conveyor belt.

Janitor Estimated Course Time - 10 minutes

ü Color coded tools are very important and identify what type of trash is being disposed of. ü That yellow barrels are for inedible product only. ü That gray barrels are for used trays and other trash. ü Cardboard must be recycled in the recycling compactor or the general disposal compactor. ü Never place any of your body parts in the trash compactor. ü That you must stack cardboard neatly so it can be easily moved by the pallet jack. ü How to empty inedible barrels into designated combo/pallets and the proper procedure for labeling. ü The process for emptying gray barrels into bins, then into compactors for disposal.

Trimming Estimated Course Time - 10 minutes

ü The importance of trimming to Tyson and to our customers. ü The three basic knives used for trimming. ü The different jobs trimmers have. ü How trimming affects the Tyson brand.

Meat Styling Estimated Course Time - 9 minutes

ü Define the term "styling" and understand the importance of styling to Tyson and to customers. ü Explain why different sized trays are used. ü Identify the four basic styling methods and when to use them.

Tray Rework Estimated Course Time - 12 minutes

ü Identify the most common types of rework. ü Use the correct terminology for classifying the cause of rework.


Overwrap Packaging Estimated Course Time - 14 minutes

ü Discuss the job functions of the Line Feeder. ü Discuss the job functions of the Ulma Operator. ü Discuss the job functions of the Marel Operator. ü Discuss the job functions of the Mother Bagger. ü Discuss the job functions of the M Tec Operator.

Knife Safety Estimated Course Time - 10 minutes

ü Cutting techniques that will help you avoid injury and soreness. ü Proper knife handling. ü Key rules for preventing hazards. ü How to keep your work environment safe and your equipment clean.

Knife Maintenance Estimated Course Time - 14 minutes

ü The importance of a sharp knife. ü The various knives used in your workplace which include skinning, boning, trimming, breaking, and

Whizard knives. ü Types of potential damage to the blade edge and what might cause the damage. ü Procedures for repairing the knife's edge, sharpening, or steeling. ü The proper procedures for safely steeling a knife.

Gold Hat Expectations Estimated Course Time - 10 minutes

ü Follow all the attendance policies that are in effect for the management support team. ü Fill out the Product Inspector Line Log to keep track of any time you spend away from the line during

production. ü Have the specification books with you at all times. ü Know the specifications for the products. ü Always follow the Gold Hat Warning Procedure. ü If you find an issue with the product on the production lines, tell a supervisor or the appropriate

production team members. ü If you find a safety or sanitation issue always notify Quality Assurance Management. ü Always follow the Good Manufacturing Practices that are in effect. ü Attend the monthly safety and Brand Zone meetings. ü Treat other team members with dignity and respect.


Gold Hat Warning Procedure Estimated Course Time - 10 minutes

ü That it is a system used to communicate quality problems. ü That the line can be put in warning and the circumstances when that can occur. ü That the line can be shut down and the circumstances when that can occur. ü Procedures for resumption of normal line speeds from both the warning and the shut down. ü That a line can be shut down if food safety is compromised. ü That corrective action occurs when the lead person or the supervisor corrects the problem at hand. ü That all warnings and shut downs must be properly documented by the Gold Hats in the daily

paperwork.

Mondini Operator Estimated Course Time - 16 minutes

ü Make sure you set up the Mondini/Risco machines using only the designated parts for each machine. ü Always use two people when installing or replacing the roll of film on the machine. ü Fill the Denester to the top level with trays. ü Set the controls on the Risco/Mondini to the start settings to get the best possible loaf and seal right

from the start of production. ü Talk with the Blender Operator to find out the type and grade of product you will be running and tell that

information to the Weigh/Price Labeler operator. ü Start the system as soon as all the components are ready to create a loaf on the conveyor. ü Adjust the Denester and the timing, so the loaf is placed in the tray properly. ü Always monitor the Denester, the film roll and the metal detector during production. ü Talk to your supervisor so you can set the proper production rate on the machine. ü Always fill out your paperwork and "down time" log completely and accurately.

Weigh/Price Labeler Operator Estimated Course Time - 14 minutes

ü How to check the Weigh/Price Labeler conveyor. ü How to select a test tray. ü How to run the test tray though the Weigh/Price Labeler machine. ü How to adjust the Weigh/Price Labeler for proper label placement. ü How to clear the tray count from the prior day's production. ü What information should be on a label. ü What are the proper forms that need to be completed during the operational phase.


Initial Grinder Operator Estimated Course Time - 12 minutes

ü Consistency is very important. ü Never operate without following proper Lockout/Tagout procedures. ü You should know all machine functions. ü You must be able to set up the machine for production and check meat labels. ü Always wrap combos securely. ü Transfer the mix, throwing out the first portion of meat. ü Make sure the herbalox dispenser is running when grinding meat. ü Disassemble grinder for inspection and document findings on the Tear Down Form. ü Assist with the clean up of the area. ü Report all paper work at the end of the shift.

Mule Operator Estimated Course Time - 11 minutes

ü Never operate without certification. ü You must inspect your mule before using it. ü Always make sure you are wearing your Personal Protective Equipment. ü You must receive direction from management to know what product to run. ü Always transfer totes and combos over to the weigh scale first, then over to the lines for production. ü Keep track of partial combos and return them to the coolers. ü Keep up with line production.

Lift Truck Operator Estimated Course Time - 13 minutes

ü How to perform a pre-shift visual and operational inspection of the fork lift truck. ü Why you should wear proper PPE at all times. ü How to log onto the RF unit, following the proper procedures for each lift job. ü How to use the LPN label and the RF unit to locate proper inventory placement. ü How to follow all procedures for scanning the barcode or entering the stage number. ü How to keep an accurate inventory of our products. ü How to maintain customer satisfaction.

Picker Estimated Course Time - 8 minutes

ü You must fill out a pre-shift inspection sheet. ü You must wear proper PPE when doing visual inspections of the lift trucks. ü You must log into the system using the RF unit. ü You will receive further training on the RF unit from a trainer/supervisor. ü Get an order number from the load controller, type it into the RF and scan one LPN label. ü After locating the cases to be shipped, enter the stage number into the system.


Heat Press Overview Estimated Course Time - 13 minutes

ü Describe the purpose and operation of the Blender/Hopper. ü Describe the purpose and operation of the Divider/Rounder and Proofer. ü Describe the purpose and operation of the Pre-press/Press. ü Describe the purpose and operation of the Oven. ü Describe the packaging process .

Heat Press Troubleshooting Estimated Course Time - 15 minutes

ü Identify the places in the Heat Press production line where products may fold and discuss how to troubleshoot the problem.

ü Identify the reasons why edge defects may occur and discuss how to troubleshoot the problem. ü Identify the reasons why products may be produced at different sizes and discuss how to troubleshoot

the problem.

Tyson Safety Awareness

Emergency Preparedness Estimated Course Time - 10 minutes

ü Describe what the Emergency Action Plan consists of. ü Identify the goals of the Emergency Action Plan. ü Explain the importance of being alert, informed, and prepared.

Medical Services and First Aid Estimated Course Time - 11 minutes

ü Recognize whom to contact for help if injured. ü Identify the location of first-aid equipment and supplies. ü List the health care procedures for treating workplace illnesses and/or injuries. ü Understand record keeping procedures, your rights and how they are used.

Bloodborne Pathogens Estimated Course Time - 10 minutes

ü Describe what bloodborne pathogens are. ü Explain what a written exposure control plan consists of. ü Identify who can administer first aid and CPR.


Slips, Trips, and Falls Estimated Course Time - 18 minutes

ü Explain how to prevent slips, trips, and falls. ü List the key points to ladder safety. ü Recognize the importance of good shoes.

Powered Industrial Trucks Estimated Course Time - 15 minutes

ü Identify who can operate a powered industrial truck. ü Describe what to do before operating a powered industrial truck. ü List the proper procedures for operating a powered industrial truck.

Personal Protective Equipment (PPE) Estimated Course Time - 16 minutes

ü Explain why personal protective equipment is required and what types are commonly used. ü Describe the importance of hearing protection, how it's used, testing procedures and your

responsibilities.

Confined Spaces Estimated Course Time - 12 minutes

ü Explain what a confined space is. ü Identify who can enter a confined space. ü List the proper procedures for entering a confined space.

Lock Out/Tag Out Estimated Course Time - 13 minutes

ü Define what Lockout/Tagout applies to. ü Describe what an energy-isolating device is. ü Recognize when to perform Lockout/Tagout. ü Identify who is authorized to perform Lockout/Tagout.

Machine Guarding Estimated Course Time - 18 minutes

ü Describe what guards are designed to do. ü List the types of guards used. ü Explain the important safety issues when working around machinery. ü Recognize the importance of keeping your mind on your work and your eyes on the target.


Hand and Power Tools Estimated Course Time - 15 minutes

ü Recognize the hazard of different types of hand and portable power tools. ü List some common hand and power tools. ü Understand the proper handling and care of hand portable power tools.

Ergonomics Estimated Course Time - 20 minutes

ü Describe what MSD's are. ü Explain what ergonomics are. ü Define the ergonomic process. ü Understand the potential risk factors of MSD's. ü List the types and importance of job improvements.

Safe Lifting Estimated Course Time - 12 minutes

ü Understand how to strengthen and protect your back, both on and off the job. ü List the proper lifting techniques. ü Explain the importance of a healthy back.

Workplace Violence Estimated Course Time - 13 minutes

ü Define what workplace violence is. ü Describe how you can help prevent workplace violence. ü List what you can do to reduce the risk of becoming a victim. ü Explain what the best self-defense is if you become a victim.

Management Training

Worksafe 1 Estimated Course Time - 21 minutes

ü Define the terms "musculoskeletal disorders" and "ergonomics," and understand the relationship between these two terms.

ü Discuss the purpose of the Tyson Fresh Meats Ergonomics Program and identity its six elements. ü Discuss the role and responsibility of upper management. ü Discuss the role and responsibility of plant management. ü Discuss the role and responsibility of health and human services. ü Discuss the role and responsibility of employee management. ü Discuss the role and responsibility of the employee.



ü Discuss how MSDs affect the body. ü Distinguish between workplace illnesses that are considered MSDs and injuries that are not considered

MSDs. ü Discuss how environmental conditions can contribute to the development of MSDs in the workplace. ü Identify job tasks that can contribute to the development of MSDs in the workplace. ü Discuss how tools and equipment can contribute to the development of MSDs in the workplace.


ü Identify personal factors that can contribute to the development of MSDs in the workplace. ü Discuss good practices to limit a workers chance of developing a MSD. ü Identify the range of motion to which a worker should limit their movement when working. ü Identify the physical signs to look for that indicate an employee may be developing a MSD. ü Demonstrate the actions a supervisor should take if they observe potential ergonomic problems. ü Discuss the purpose of the Restricted Duty Program. ü Identify the 5 How's of Prevention Management.

Tyson Environmental Awareness

Environmental Awareness Estimated Course Time - 16 minutes

ü Understand the importance of Tyson's Environmental Commitment. ü Discuss the focus of Tyson's Environmental Commitment. ü Identify environmental situations for which you should inform your supervisor. ü Identify the actions that Tyson Team Members can take to promote environmental responsibility.

Hillshire Custom

Food Safety 101 Estimated Course Time - 19 minutes

ü Understand the purpose of HACCP, and why it is important to Hillshire Brands. ü Identify the types of hazards that HACCP aims to reduce or eliminate. ü Describe the types of pre-requisite programs in place that promote food safety. ü Understand how Food Safety Systems are developed. ü Understand the importance of good documentation.


SQF and Food Safety Estimated Course Time - 19 minutes

ü Understand the purpose and importance of SQF. ü Understand why SQF is important to Hillshire Brands. ü Discuss how food safety systems and quality management processes ensure food safety. ü Explain how food safety guidelines apply to your job. ü Explain how quality guidelines apply to your job. ü Identify the areas of a facility that an auditor inspects. ü Demonstrate how to respond if you interact with an SQF auditor.

Hand Washing Estimated Course Time - 20 minutes

ü Understand the importance of washing hands. ü Discuss the importance of maintaining personal hygiene. ü Identify the times when you should wash your hands. ü Explain when to wash your hands as part of the process of putting on PPE. ü Identify the necessary components of a hand washing station. ü Demonstrate the hand washing process. ü Demonstrate the proper use of gloves. ü Identify the times when gloves should be changed.

Documenting and Record Keeping Estimated Course Time - 16 minutes

ü Understand the importance of good documentation. ü Discuss the requirements for completing documentation. ü Demonstrate how to properly complete a form. ü Explain how to make corrections to a form. ü Discuss what to do when turning in records. ü Understand how records are reviewed


Introduction to Lean Estimated Course Time - 25 minutes

Waste, which we can define as the use of resources beyond what is necessary to meet customers’ needs, can plague any production or operational environment if it is not recognized and purposefully reduced. The concept of Lean is the relentless pursuit of waste elimination. This introductory course exposes the learner to the basic principles of Lean, “value” as a concept and further details types of waste that can be found in the work environment. Finally, the course offers five principles in reducing waste in a Lean environment.

ü Apply the basic definitions of Lean and value to identify activities that are value-added and non-value added.

ü Identify activities that are non-essential non-value added and should thus be eliminated. ü Identify a variety of wasteful activities in the work environment, whether that is in manufacturing

production or the support/enabling functional groups of the office. ü Discuss the key principles of Lean for reducing waste.

Daily Lean Management System Overview Estimated Course Time - 35 minutes

In the relentless pursuit of waste elimination, we need tools and systems to ensure that we are able to make an impact on goals every day. This is the foundation of the Daily Lean Management System. The DLMS Overview breaks down the pursuit of waste elimination into manageable goals with progress to be measured and discussed every day.

ü Recognize the purpose and benefits of the Daily Lean Management System. ü Understand the purpose and structure of the Primary Visual Display. ü Describe how to conduct short interval coaching dialogue. ü Describe how to assess the health of the DLMS.

Sensory Evaluation in Product Testing Estimated Course Time - 23 minutes

Tyson Foods strives to maintain an impeccably high level of quality across all of our product brands. One way we accomplish this is through a stringent sensory evaluation process, which involves using your senses to evaluate a product. In this course, we’ll describe the process of sensory evaluation, as well as provide examples of the sensory traits deemed most acceptable by our customer base.

ü Define the concept of flavor. ü Identify an example of an attribute of products in meat/savory product lines. ü Identify an example of an attribute of products in sweet product lines. ü Recognize an attribute of a product that has experienced quality degradation. ü Describe best practices to follow when product testing. ü Be aware of possible changes to production that may alter the outcome of an evaluation.


Cobb-Vantress Custom

Poultry Diseases of Importance Estimated Course Time - 22 minutes

ü Understand the goal of biosecurity, and why we must be diligent in promoting biosecurity. ü Identify common types of bacterial diseases that affect birds, and describe the dangers of these

diseases. ü Identify common types of viral diseases that affect birds, and describe the dangers of these diseases. ü Recognize symptoms of disease in a flock, and how you can personally help prevent the spread of

disease.

Rules and Procedures for Outside Bird Contact Estimated Course Time - 23 minutes

ü Explain why bird contact rules are important for promoting biosecurity and reducing the spread of disease.

ü Identify and describe different types of bird contact. ü Understand the consequences of direct bird contact and the 72 hour rule. ü Explain specific procedures for typical bird contact situations. ü Describe the procedures for wild bird nest removal from a Cobb facility.

Proper Farm, House, and Hatchery Entry Estimated Course Time - 23 minutes

ü Understand the importance of proper facility entry procedures, and explain the difference between the clean side and dirty side.

ü Describe the critical pre-entry procedures for entering a facility. ü Explain the appropriate way to enter a facility containing a flock. ü Discuss the procedures that must be followed when bringing supplies, equipment, and outside vehicles

into a facility.

Pest Control at Cobb Facilities Estimated Course Time - 26 minutes

ü Explain why pest control is an important part of maintaining biosecurity. ü Describe proper rodent and vermin control procedures. ü Understand and describe the insecticide program for insect control. ü Explain specific procedures for fly control and beetle control. ü Explain how to control wild birds from contaminating our flocks, and how to remove a wild bird nest

from a facility.


Food Safety

Cleaning and Sanitizing

Cleaning and Sanitizing Procedures for Food Manufacturers Estimated Course Time - 22 minutes

A thorough cleaning and sanitizing process will effectively remove visible dirt and reduces microorganisms to safe levels. This course outlines a basic cleaning process for maintaining a wet facility, and discusses the characteristics of a growth niche and biofilm. It also stresses the importance of handling chemicals properly and wearing personal protective equipment.

ü Explain the difference between cleaning and sanitizing. ü Recognize the importance of proper handling of chemicals. ü Outline a basic cleaning process for effectively maintaining a facility. ü Recognize the importance of addressing growth niches and biofilms as part of a regular cleaning and

sanitizing schedule.

Cleaning and Sanitizing in a Dry Foods Facility Estimated Course Time - 21 minutes

A thorough cleaning and sanitizing process will effectively remove visible dirt and reduces microorganisms to safe levels. This course outlines a basic cleaning process for maintaining a dry facility, and discusses the characteristics of a growth niche and biofilm. It also introduces good practices for cleaning equipment when water is necessary.

ü Explain the difference between cleaning and sanitizing. ü Describe the characteristics of a growth niche and biofilm. ü Identify tools commonly used for cleaning in a dry facility. ü Outline a basic cleaning process for effectively maintaining a dry facility. ü Describe how to clean mobile equipment when water is necessary. ü Discuss good practices for cleaning stationary equipment when water is necessary.

Introduction to CIP Estimated Course Time - 14 minutes

Following a production run or during a changeover, complex closed systems are most often cleaned using automated clean-in-place systems, or CIP systems. This course introduces the purpose of a CIP system, and some of the factors that influence the effectiveness of a CIP process.

ü Describe the purpose of a CIP process ü Recognize that various factors may be adjusted as part of a CIP process


Food Allergens

Introduction to Food Allergens Estimated Course Time - 17 minutes

Food processors may handle many different food products each day. However, some foods can be dangerous if a person is allergic to an ingredient in the food. This course identifies the most common food allergens, and explains why it's so important to properly handle and label foods that contain allergens.

ü Recognize the seriousness of an allergic reaction, and the need for a person with a food allergy to avoid certain foods.

ü Understand why it's so important to properly label foods that contain allergenic ingredients. ü Identify examples of the types of places in which cross contact can occur.

Introduction to Food Allergens - Refresher Estimated Course Time - 7 minutes

Food processors may handle many different food products each day. However, some foods can be dangerous if a person is allergic to an ingredient in the food. This course identifies the most common food allergens, and explains why it's so important to properly handle and label foods that contain allergens.

ü Recognize the seriousness of an allergic reaction, and the need for a person with a food allergy to avoid certain foods.

ü Understand why it's so important to properly label foods that contain allergenic ingredients. ü Identify examples of the types of places in which cross contact can occur.

Proper Handling of Food Allergens Estimated Course Time - 18 minutes

Cross contact occurs when allergens are mixed into products that shouldn't have them. To prevent this from occurring, food processors must work hard to prevent cross contact in all areas of production. This course explains how cross contact can happen when ingredients are received, stored, formulated, and processed. It also discusses how to prevent cross contact from happening.

ü Recognize that "cross contact" occurs when allergens are mixed into products that shouldn’t have them. ü Understand that shipments must be verified upon arrival and stored appropriately. ü Understand the need to prevent cross contact during formulation. ü Recognize the importance of proper labeling and packaging. ü Understand that proper cleaning and sanitation can help control the spread of allergens.


Proper Handling of Food Allergens - Refresher Estimated Course Time - 9 minutes

Cross contact occurs when allergens are mixed into products that shouldn't have them. To prevent this from occurring, food processors must work hard to prevent cross contact in all areas of production. This course explains how cross contact can happen when ingredients are received, stored, formulated, and processed. It also discusses how to prevent cross contact from happening.

ü Recognize that "cross contact" occurs when allergens are mixed into products that shouldn’t have them. ü Understand that shipments must be verified upon arrival and stored appropriately. ü Understand the need to prevent cross contact during formulation. ü Recognize the importance of proper labeling and packaging. ü Understand that proper cleaning and sanitation can help control the spread of allergens.

Dangerous Microorganisms

Controlling Salmonella in Food Manufacturing Estimated Course Time - 19 minutes

Salmonella is a type of bacteria that is commonly present in the digestive tract of many animals, and the food that animals provide. This course explains how bacteria can enter and spread around a facility, and describes how to help prevent contamination through proper sanitation and good manufacturing practices.

ü Describe what Salmonella is and where it can survive. ü Explain how Salmonella can enter a facility. ü Explain how Salmonella can spread in a facility. ü Understand that the spread of Salmonella may be prevented by following GMPs. ü Discuss how you can help prevent the spread of Salmonella.

Controlling Salmonella and Campylobacter in Poultry Processing Estimated Course Time - 17 minutes

Salmonella and Campylobacter jejuni are two types of bacteria commonly present in the digestive tract of many animals, and the food that animals provide. This course explains how bacteria can enter and spread around a facility, and describes how to help prevent contamination through proper sanitation and good manufacturing practices.

ü Understand what Salmonella and Campylobacter are and why they must be controlled. ü Explain how Salmonella and Campylobacter can enter and spread in a facility. ü Describe some of the actions a company can take to control these two types of bacteria. ü Explain how employees can help prevent the spread of these two types of bacteria.


Dangerous Microorganisms in Food Manufacturing (Fahrenheit) Estimated Course Time - 24 minutes

A microorganism is a living thing that is too small to see with your eyes. Unfortunately, there are some dangerous ones that can grow on food or inside our bodies. This course identifies some common types of microorganisms and where they can be found. It also identifies the factors that affect the growth of bacteria, and covers some good work practices that can help prevent them from growing.

ü Understand the risk of dangerous microorganisms and where they can be found. ü Identify common places in which bacteria can grow and a technique for reducing them. ü Recognize that bacteria grow well when a food supply, low acidity, and sufficient time are available. ü Understand that bacteria grow well when exposed to the proper temperature, oxygen, and moisture. ü Identify good work practices that can help prevent the growth of bacteria.

Preventing Foodborne Illness Estimated Course Time - 16 minutes

Microorganisms can cause serious foodborne illness if a dangerous type gets into food. This course explores some of the ways in which foodborne illness can spread, and examines examples of the pathogens that cause the most problems. It also introduces some of the means by which food safety is supported in a facility.

ü Understand what causes foodborne illness and how it can spread. ü Identify some of the most common pathogens that can cause foodborne illness. ü Discuss how you can help prevent foodborne illness in a facility.

Understanding Listeria and its Dangers to Food Estimated Course Time - 21 minutes

Listeria is a family that includes six types of bacteria that are found everywhere in nature. One type in particular, Listeria Monocytogenes, can cause serious problems if it gets into food. This course explains the dangers of Listeria contaminating a ready-to-eat food, and how to help prevent it from forming a bio-film or collecting in a growth niche.

ü Identify some basic properties of Listeria. ü Understand why Listeria poses a serious danger to public health. ü Understand that Listeria can spread and form biofilms, or collect in growth niches. ü Understand that good hygiene can help prevent the spread of Listeria. ü Describe how to help prevent Listeria through careful observation of a facility.


Bacteria Basics Estimated Course Time - 14 minutes

Although some bacteria are harmless, there are many that can cause food to spoil, or make a person sick if they get into the digestive system. For this reason, we need to work hard to help keep dangerous microorganisms out of food. This course provides general information on bacteria and how they grow, and covers some basic practices for helping to limit growth.

ü Discuss basic characteristics of bacteria. ü Recognize conditions in which bacteria may grow. ü Identify the range of the temperature danger zone. ü Identify work practices that can help prevent the growth of bacteria.

Good Manufacturing Practices

GMPs: Effective Hand Washing Techniques Estimated Course Time - 17 minutes

Frequent hand washing is perhaps the best way to help prevent the spread of dirt and dangerous microorganisms. This course identifies the times when you should wash your hands, and provides a demonstration of how to properly wash your hands so all of the microorganisms are removed.

ü Understand that frequent and effective hand washing helps prevent the spread of dangerous microorganisms.

ü Identify when hands should be washed. ü Demonstrate an effective hand washing process.

GMPs: Effective Hand Washing Techniques - Refresher Estimated Course Time - 7 minutes

Frequent hand washing is perhaps the best way to help prevent the spread of dirt and dangerous microorganisms. This course identifies the times when you should wash your hands, and provides a demonstration of how to properly wash your hands so all of the microorganisms are removed.

ü Understand that frequent and effective hand washing helps prevent the spread of dangerous microorganisms.

ü Identify when hands should be washed. ü Demonstrate an effective hand washing process.


GMPs: Promoting Personal Hygiene Estimated Course Time - 16 minutes

Germs and bacteria are everywhere in the world, including on you, your clothes, and the things you touch every day. This course discusses how to maintain your personal hygiene both before and during work, and explains how to properly put on sanitary gloves before working with food. It also identifies the times when gloves should be changed.

ü Discuss good personal hygiene practices to follow both before and during work. ü Discuss a technique for maintaining a clean uniform at work to help prevent contaminants from

spreading. ü Discuss the actions to take before putting on sanitary gloves. ü Identify when sanitary gloves should be changed.

GMPs: Promoting Personal Hygiene - Refresher Estimated Course Time - 8 minutes

Germs and bacteria are everywhere in the world, including on you, your clothes, and the things you touch every day. This course discusses how to maintain your personal hygiene both before and during work, and explains how to properly put on sanitary gloves before working with food. It also identifies the times when gloves should be changed.

ü Discuss good personal hygiene practices to follow both before and during work. ü Discuss a technique for maintaining a clean uniform at work to help prevent contaminants from

spreading. ü Discuss the actions to take before putting on sanitary gloves. ü Identify when sanitary gloves should be changed.

Preventing Food Contamination Estimated Course Time - 22 minutes

Food contamination can come from ingredients, packaging, processing equipment, or even people. As a food worker, you have an obligation to keep food safe from contamination. This course provides examples of three main types of food contamination, and explains how food workers can help protect food by preventing contamination from even happening.

ü Identify the three main types of food safety hazards and give examples of each. ü Describe how biological cross contamination of food can occur due to the production process. ü Identify examples of Good Manufacturing Practices that can help prevent biological contamination. ü Recognize how to reduce the risk of chemical contamination due to pesticides, cleaners, allergens, and

other chemicals. ü Describe a good work practice for preventing physical contamination of products.


Preventing Food Contamination - Poultry Estimated Course Time - 20 minutes


ü Identify the three main types of food safety hazards and give examples of each. ü Understand that cross-contamination occurs when contaminants are transferred. ü Identify good practices to reduce biological cross-contamination. ü Recognize how to reduce the risk of chemical contamination due to pesticides, cleaners, allergens, and


Preventing Food Contamination - Frozen Foods Estimated Course Time - 25 minutes


ü Identify the three main types of food safety hazards and give examples of each. ü Understand that cross-contamination occurs when contaminants are transferred. ü Understand that products can be re-contaminated after processing due to cross-contamination. ü Identify examples of Good Manufacturing Practices that can help prevent biological contamination. ü Recognize how to reduce the risk of chemical contamination due to pesticides, cleaners, allergens, and


Air Hose Safety Estimated Course Time - 4 minutes

Air hoses can play an important role in the cleaning process, but they can also be dangerous if used improperly, and even be a food safety risk. This course looks at some ways to avoid injury and prevent food contamination when working with air hoses. Proper storage and maintenance practices are also discussed.

ü Explain a step you can take to prevent personal injury when using compressed air. ü Describe a method to prevent air hose damage. ü Identify a way to prevent an air hose from contaminating food.


Water Hose Safety Estimated Course Time - 12 minutes

This course introduces some common uses for water hoses in the cleaning process. It also discusses correct procedures to reduce the risk of food contamination, along with proper maintenance and care for hoses and nozzles.

ü Identify a water hose food safety risk. ü Describe a water hose cleaning technique that can prevent contamination. ü Explain a way to properly care for water hoses and nozzles.

Programs and Standards

Basic Food Facility Defense Estimated Course Time - 19 minutes

Effective food defense is essential for preventing deliberate contamination by individuals, and for ensuring the safety of your products. This course explains how to promote food defense both inside and outside a facility, and how to handle visitors and other personnel. It also introduces good practices for securing restricted areas and computer systems.

ü Explain how to promote security outside a facility. ü Discuss how to handle visitors and be aware of the dangers of personnel threats by authorized

employees. ü Explain how to promote security in restricted areas and laboratories. ü Understand how to maintain the security of computer systems. ü Describe how to recognize signs of product tampering in receiving and storage.

Overview of HACCP Estimated Course Time - 16 minutes

HACCP is a system that identifies potential food safety hazards, and works to reduce or eliminate those hazards before they can contaminate the food. This course identifies examples of food safety hazards, and explains how hazards can be controlled through monitoring of critical control points. It also gives examples of how an individual can personally support a HACCP plan.

ü Explain the purpose of HACCP and its role in reducing or eliminating food safety hazards. ü Recognize that prerequisite programs contribute to the success of a HACCP plan. ü Understand that hazards may be reduced or eliminated through monitoring of critical control points. ü Understand that an individual can personally support a HACCP plan.


Overview of HACCP - Refresher Estimated Course Time - 8 minutes



Overview of HACCP - Poultry Estimated Course Time - 17 minutes



Overview of HACCP for Supervisors Estimated Course Time - 25 minutes

HACCP is a system that identifies potential food safety hazards, and works to reduce or eliminate those hazards before they can contaminate the food. This course identifies examples of food safety hazards, and talks about the types of programs that must be in place to support a HACCP plan. It also describes five preliminary tasks that must be completed before a plan is created, and explains the function of the seven principles of HACCP.

ü Explain the purpose of HACCP and its role in reducing or eliminating food safety hazards. ü Recognize that prerequisite programs contribute to the success of a HACCP plan. ü Identify the types of preliminary tasks that must be completed before a HACCP plan is created. ü Recognize the purpose of HACCP principles such as conducting a hazard analysis and CCPs. ü Recognize the purpose of HACCP principles including monitoring and verification.


Effective Pest Control Practices Estimated Course Time - 19 minutes

Food pests are animals or insects that are attracted to food, and which live in or on food. Effective pest control is essential for several reasons. Obviously it keeps pests out of food production areas. But more importantly, it prevents them from contaminating the facility. This course explains how denial of access and denial of food and harborage controls can help prevent pests, and identifies physical and chemical controls for managing pests already inside a facility.

ü Discuss why effective pest control is important for protecting the safety of food. ü Identify examples of pests that can get into a food production facility. ü Explain how denial of access controls can help prevent pests from getting inside a facility. ü Explain how denial of food and harborage controls can help maintain a facility. ü Identify physical and chemical controls for managing pests already inside a facility.

Overview of Preventive Controls Estimated Course Time - 17 minutes

Preventive Controls is a food safety system that identifies potential food safety hazards, and works to reduce or eliminate those hazards before they can contaminate the food. This course identifies examples of food safety hazards, and explains how hazards can be controlled through monitoring of preventive controls such as critical control points. It also gives examples of how an individual can personally support a food safety plan.

ü Explain the purpose of preventive controls. ü Recognize that prerequisite programs contribute to the success of preventive controls. ü Understand that hazards may be reduced or eliminated by different types of preventive controls. ü Identify the types of records that are required to verify that the preventive controls are working as

intended. ü Recognize that an individual can personally support their facility’s food safety system.

Introduction to Food Fraud Estimated Course Time - 14 minutes

Food fraud is the deception of consumers using food products, ingredients and packaging for economic gain. Food fraud costs the global food industry more than $10 billion annually. This course introduces examples of the economic motivators of food fraud, and provides examples of different types of food fraud. It also explores the employee’s role in preventing food fraud.

ü Understand the basic motivator of food fraud. ü Identify a type of food fraud. ü Recognize how you can help prevent food fraud at your facility.


Workplace Safety

Bloodborne Pathogens Estimated Course Time - 15 minutes

Bloodborne pathogens are harmful microorganisms that exist in human blood, and can be spread through contact with contaminated blood and body fluids. This course covers some of the common ways people can be exposed, as well as how to help prevent exposure by following Universal Precautions. It also discusses the basis steps to take if exposed to a bloodborne pathogen.

ü Identify common bloodborne pathogens and who is most at risk for exposure. ü Understand how exposure to bloodborne pathogens can occur. ü Identify the basic steps to take if exposed to bloodborne pathogens. ü Describe examples of Universal Precautions that can help minimize the chance of exposure.

Ammonia Awareness Estimated Course Time - 13 minutes

Anhydrous ammonia is a chemical commonly used in large refrigeration systems like those found in many types of processing facilities. This course discusses two distinct characteristics that can help you identify ammonia that is being released into the atmosphere, the exposure hazards of ammonia, and what to do during an ammonia evacuation.

ü Identify ammonia by appearance and smell when released in the atmosphere. ü Describe some of the hazards of ammonia. ü Explain the evacuation procedures to follow if an ammonia release occurs.

Ammonia Accident Prevention and First Aid Estimated Course Time - 15 minutes

Anhydrous ammonia is a chemical commonly used in large refrigeration systems like those found in many food processing facilities. It is also very dangerous if you are exposed to it directly. This course discusses the immediate actions steps to take if ammonia gets in your eyes or on your skin, and what to do if ammonia is inhaled or ingested.

ü Understand the dangers of anhydrous ammonia and how to protect your body from exposure with personal protective equipment.

ü Discuss the immediate action steps to take in the event of eye exposure. ü Describe what to do if ammonia is inhaled or ingested. ü Understand the steps to take if ammonia contacts skin.


Asbestos Awareness Estimated Course Time - 16 minutes

Once used in construction materials for insulation and fireproofing purposes, asbestos has been found to cause serious illness and premature death. This course identifies what kinds of materials might contain asbestos, as well as where asbestos containing materials may be used. It also explains the dangers of asbestos inhalation and how to prevent asbestos inhalation from occurring.

ü Identify a characteristic of asbestos. ü Recognize a hazard of asbestos. ü Identify a type of activity likely to result in an asbestos release. ü Know what to do in the event of an asbestos disturbance.

Back Injury Prevention Estimated Course Time - 13 minutes

Back injuries are one of the most common types of injuries in the workplace. This course covers some of the common ways that people hurt their backs, and how a job task might be changed to help prevent injuries. It also shows the proper way to lift an item, and discusses the importance of early reporting of back-related injuries.

ü Explain some of the common ways a person can hurt their back. ü Understand that job tasks may be modified to help prevent back injury. ü Explain the proper way to lift an item.

Basic First Aid Estimated Course Time - 29 minutes

Accidents can happen anywhere, and the workplace is no exception. For this reason, it is important to know what to do in case of an accident at work that causes injuries. This course introduces basic first aid for a variety of situations including sprains, strains, contusions, and bleeding. It also covers how to care for eye, mouth, and tooth injuries, to name a few.

ü Explain how to care for a sprain, strain, or contusion. ü Describe how to handle an injury in which the skin is torn, cut, or punctured. ü Identify signs that someone may be going into shock and the immediate actions to take in this type of

situation. ü Describe what to do in the event of an eye injury. ü Explain how a person can respond to a mouth or tooth injury. ü Discuss how different types of burns can occur and how to care for a burn. ü Describe how to care for an animal bite. ü Describe how to care for various types of insect stings.


Combustible Dust Estimated Course Time - 17 minutes

Many substances and activities can produce fine dust particles. And this dust can be a serious problem, because in certain conditions dust accumulations can disperse and ignite, causing a combustible dust explosion. This course describes how combustible dust is produced, and what factors contribute to combustible dust explosions. It also examines how to prevent the accumulation and dispersion of combustible dust, and how to identify potential ignition sources.

ü Recognize that the size of a particle contributes to combustibility. ü Understand that dispersion of dust can contribute to the risk of an explosion. ü Recognize factors that can contribute to dust accumulation. ü Identify a good practice for removing dust accumulations. ü Identify a good practice for helping to reduce the risk of an explosion.

Confined Spaces for Affected Employees Estimated Course Time - 13 minutes

Confined spaces such as storage tanks and silos can be very dangerous if a person enters one without following the required safety procedures. This course explains the difference between a permit-required and non-permit confined space, and discusses the dangers of working in or around confined spaces. It also explains that only Authorized Entrants are allowed to enter a confined space.

ü Understand what a confined space is, and the difference between a permit-required and non-permit confined space.

ü Understand that only Authorized Entrants are allowed into confined spaces, and a basic safety procedure to follow around confined spaces.

Confined Spaces for Attendants Estimated Course Time - 21 minutes

Confined spaces such as storage tanks and silos can be very dangerous if a person enters one without following the required safety procedures. This course explains the difference between a permit-required and non-permit confined space, and discusses the dangers of working in or around confined spaces. It also explains that only Authorized Entrants are allowed to enter a confined space, and covers the basic responsibilities of an Attendant.

ü Understand what a confined space is, and the difference between a permit-required and non-permit confined space.

ü Understand that only Authorized Entrants are allowed into confined spaces, and a basic safety procedure to follow around confined spaces.

ü Explain the responsibilities of an Attendant when working with an Authorized Entrant in a confined space.

ü Recognize signs of oxygen deprivation, and explain what to do in case of an emergency in a confined space.


Electrical Safety Estimated Course Time - 29 minutes

Electricity can be very dangerous or even deadly if you don't take the proper safety measures. After an introduction to the basics of electricity, this course will help the learner recognize electrical hazards, and introduce good work practices for working around electricity. It also shows examples of electrical protective devices, and how to handle an electrical power cord.

ü Define some basic terms used to describe electricity. ü Explain how electricity can be dangerous to a person. ü Describe common electrical hazards that may be encountered at a worksite. ü Explain how devices can help protect you from electricity. ü Discuss how to handle electrical power cords. ü Identify good work practices for working around electricity.

Emergency Preparedness Estimated Course Time - 13 minutes

Natural or man-made emergencies can happen at any time. To help prepare for the unexpected, emergency action plans are developed to facilitate and organize employer and employee actions during a workplace emergency. This course covers the basic elements of an emergency action plan, explains a basic evacuation procedure, and discusses how to shelter-in-place during an emergency.

ü Understand the purpose of an emergency action plan and when it is reviewed. ü Identify the types of information that are included in an emergency action plan. ü Describe a basic evacuation procedure to follow in case of an emergency. ü Understand what it means to shelter-in-place.

Ergonomics Estimated Course Time - 19 minutes

Ergonomics is the practice of designing tasks and work spaces to coordinate most efficiently with the way our bodies are designed. This course covers basic principles of ergonomics in the workplace. Good ergonomics can minimize effort and make a job easier and more efficient. In turn this helps to increase both quality and safety. This course also discusses the relationship between ergonomics and musculoskeletal disorders, identifies the types of activities that can contribute to problems, and discusses how to help reduce body strain when working.

ü Understand the purpose of ergonomics and the benefits it can provide. ü Identify examples of risk factors related to ergonomics that can affect the body. ü Demonstrate good techniques for reducing strain on your body. ü Discuss work tasks that can contribute to musculoskeletal disorders. ü Identify who you should contact if you are experiencing pain at work.


Heat Exhaustion Estimated Course Time - 17 minutes

Some areas in a manufacturing or processing facility can have fairly high temperatures compared to normal "room temperature." However, prolonged exposure to high heat can be dangerous, leading to serious physical consequences for the exposed person. This course covers what to do when a person experiences heat stress, including basic immediate first aid actions for heat cramp, heat exhaustion, and heat stroke.

ü Explain how heat stress can occur, and the types of environments in which it is a concern. ü Discuss how to recognize and respond to heat cramps, heat exhaustion, and heat stroke. ü Identify techniques and tips for helping avoid heat-related problems.

Introduction to Fire Extinguishers Estimated Course Time - 29 minutes

Many fires in the workplace can be controlled if put out immediately using a fire extinguisher. This course discusses the different types of fire extinguishers used to extinguish a variety of fuel sources, and explains how a fire extinguisher works to put out a fire. It also discusses some important steps to take if a fire occurs in the workplace.

ü Understand that a fire requires three necessary elements. ü Recognize that different types of fire extinguishers are used to extinguish fires from various fuel

sources. ü Identify different types of extinguishing agents used to put out a fire. ü Explain how a fire extinguisher works, and how to care for an extinguisher. ü Understand how to respond during a fire emergency in the workplace, and how an extinguisher may be

used.

Introduction to Respirators Estimated Course Time - 17 minutes

A hazardous atmosphere is an atmosphere that lacks sufficient oxygen, contains toxic air, or is otherwise hazardous to human health. This course discusses the dangers of a hazardous atmosphere, and identifies two common types of respirators that are worn in a hazardous atmosphere. It also identifies the types of additional training that are required before using a respirator.

ü Understand why a hazardous atmosphere can be dangerous. ü Identify the types of respirators that can protect you in a hazardous atmosphere. ü Describe how an air-purifying respirator works by filtering the air. ü Describe how an atmosphere-supplying respirator works by supplying oxygen. ü Identify the additional training requirements you must complete before using a respirator in a hazardous

atmosphere.


Fire Prevention and Protection Estimated Course Time - 16 minutes

Many of the emergencies that happen at a workplace are related to fire. This course covers the purpose of a fire prevention plan, and the nature of potential fire hazards in the workplace. It also covers some basic actions to take in case a fire occurs.

ü Understand the purpose and importance of a fire prevention plan. ü Recognize the nature of some potential fire hazards in the workplace. ü Understand the purpose of an exit route. ü Discuss the basic actions to take during a fire emergency.

Lift Truck Safety Awareness Estimated Course Time - 13 minutes

Lift trucks are powerful machines that are often used in the workplace to transport and lift heavy materials. This course covers some of the common characteristics of lift trucks, and identifies who can operate a lift truck. It also talks about the precautions to take when working near a lift truck.

ü Discuss some of the common characteristics of lift trucks. ü Identify who is authorized to operate a lift truck. ü Discuss the precautions a person should take when walking and working near a lift truck.

Lift Truck Safety Awareness - Refresher Estimated Course Time - 8 minutes

Lift trucks are powerful machines that are often used in the workplace to transport and lift heavy materials. This course covers some of the common characteristics of forklifts, and identifies who can operate a forklift. It also talks about the precautions to take when working near a lift truck.

ü Discuss some of the common characteristics of lift trucks. ü Identify who is authorized to operate a lift truck, and describe general tips that help contribute to safe

operations. ü Discuss the precautions a person should take when walking and working near a lift truck.

Hand and Power Tools Estimated Course Time - 20 minutes

Hand and power tools help make jobs easier, but they must always be handled with care. This course covers the differences between hand and power tools, and introduces good work practices to follow when using tools. It also covers the actions to take before using a power tool, and how to properly handle a power tool while working.

ü Identify the differences between hand and power tools, and some good work practices when using hand tools.

ü Discuss what you must do before using a power tool. ü Demonstrate how to handle power tools safely when you are working.


Introduction to Hazard Communication Estimated Course Time - 15 minutes

The Hazard Communication Standard is a law that requires employers to make information available to employees about the chemicals to which they are exposed in the workplace. This course describes the purpose of HAZCOM, and identifies the requirements for employee training. This is course 1 of 4 in the Hazard Communication training series.

ü Describe the requirements of employers under the HAZCOM Standard. ü Identify the types of information that must be included in employee training. ü Understand the responsibilities of employees under the HAZCOM Standard.

GHS Hazard Communication: Pictograms and Hazards Estimated Course Time - 26 minutes

This course introduces the new GHS pictograms that are used to convey information about the physical and health hazards of a chemical to which an employee may be exposed.

ü Understand the purpose of hazard classes and pictograms. ü Identify the pictograms representing hazards related to flammables, heat, and oxidizers. ü Identify the pictograms representing hazards from explosives and gases under pressure. ü Identify the pictograms representing health hazards. ü Identify the pictograms representing corrosives.

GHS Hazard Communication: Pictograms and Hazards - Refresher Estimated Course Time - 11 minutes

This course introduces the new GHS pictograms that are used to convey information about the physical and health hazards of a chemical to which an employee may be exposed.

ü Understand the purpose of hazard classes and pictograms. ü Identify the pictograms representing hazards related to flammables, heat, and oxidizers. ü Identify the pictograms representing hazards from explosives and gases under pressure. ü Identify the pictograms representing health hazards. ü Identify the pictograms representing corrosives.

GHS Hazard Communication: Standard Labels Estimated Course Time - 21 minutes

A GHS Standard Label is used to identify a hazardous substance. As part of HAZCOM and WHMIS requirements, all labels must have pictograms, a signal word, hazard and precautionary statements, the product identifier, and supplier identification. This course provides an overview of the format of a Standard Label, and identifies the types of information that may be found on a label.

ü Recognize the identification elements of a Standard Label. ü Recognize the hazard identification elements of a Standard Label. ü Understand the purpose of precautionary statements. ü Provide examples of supplemental elements that may be included as needed. ü Understand what to do before using an improperly labeled chemical.


GHS Hazard Communication: Standard Labels - Refresher Estimated Course Time - 12 minutes

A GHS Standard Label is used to identify a hazardous substance. As part of HAZCOM and WHMIS requirements, all labels must have pictograms, a signal word, hazard and precautionary statements, the product identifier, and supplier identification. This course provides an overview of the format of a Standard Label, and identifies the types of information that may be found on a label.

ü Recognize the identification elements of a Standard Label. ü Recognize the hazard identification elements of a Standard Label. ü Understand the purpose of precautionary statements. ü Provide examples of supplemental elements that may be included as needed. ü Understand what to do before using an improperly labeled chemical.

GHS Hazard Communication: Safety Data Sheets Estimated Course Time - 25 minutes

A Safety Data Sheet is a document that provides detailed information on the properties and hazards of a substance, so that workers may quickly and easily retrieve important information about the substance with which they are working. This course provides an overview of the format of a Safety Data Sheet, and identifies the types of information that may be found on an SDS.

ü Discuss the types of identification information that must be present on a Safety Data Sheet. ü Identify the emergency response information required on an SDS. ü Describe the types of workplace safety information that appear on an SDS. ü Identify the parts of an SDS that help you recognize a substance, and understand why it can be

dangerous.

GHS Hazard Communication: Safety Data Sheets - Refresher Estimated Course Time - 11 minutes

A Safety Data Sheet is a document that provides detailed information on the properties and hazards of a substance, so that workers may quickly and easily retrieve important information about the substance with which they are working. This course provides an overview of the format of a Safety Data Sheet, and identifies the types of information that may be found on an SDS.

ü Discuss the types of identification information that must be present on a Safety Data Sheet. ü Identify the emergency response information required on an SDS. ü Describe the types of workplace safety information that appear on an SDS. ü Identify the parts of an SDS that help you recognize a substance, and understand why it can be

dangerous.


Hearing Protection Estimated Course Time - 18 minutes

The level of noise from machinery and equipment can be very high in a manufacturing or processing environment. Longterm exposure to these high noise levels can cause significant hearing loss. This course emphasizes the importance of hearing protection. It covers the different types of hearing protection available in most workplaces, and discusses some general guidelines for protecting hearing.

ü Understand that exposure to loud noises can contribute to hearing loss, and why hearing protection should be used.

ü Identify some common types of hearing protectors including earplugs and hearing bands. ü Explain how earmuffs may be used to protect hearing. ü Discuss when to use different types of hearing protectors. ü Demonstrate how to care for hearing protectors. ü Discuss two elements of a hearing protection plan that affect an individual.

Lockout / Tagout Procedures Estimated Course Time - 20 minutes

Anytime equipment is maintained, a Lockout/Tagout procedure must be followed to prevent the equipment from being used and releasing dangerous energy. This course covers the importance of Lockout/Tagout, and how following procedures can help prevent injuries and work related deaths. It also covers some of the hazardous energy sources in a facility, and identifies some of the basic elements of a procedure.

ü Understand the purpose of Lockout/Tagout, when these procedures should be used, and the classifications of employees.

ü Discuss some of the types of hazardous energy sources that may be present in a workplace. ü Identify the types of information that would be included in a LOTO procedure, and some general

precautions regarding these procedures.

Lock Out / Tag Out Procedures - Refresher Estimated Course Time - 8 minutes

Anytime equipment is maintained, a Lockout/Tagout procedure must be followed to prevent the equipment from being used and releasing dangerous energy. This course covers the importance of Lockout/Tagout, and how following procedures can help prevent injuries and work related deaths. It also covers some of the hazardous energy sources in a facility, and identifies some of the basic elements of a procedure.

ü Understand the purpose of Lockout/Tagout, when these procedures should be used, and the classifications of employees.

ü Discuss some of the types of hazardous energy sources that may be present in a workplace. ü Identify the types of information that would be included in a LOTO procedure, and some general

precautions regarding these procedures.


Machine Guarding Estimated Course Time - 23 minutes

Machine guards prevent injuries by stopping workers from contacting dangerous moving parts of equipment. This course introduces some of the most common types of machine guards and machine safety devices. It also covers the employee's responsibilities when working with machines, and discusses how to help keep hands safe at work.

ü Discuss the importance of machine guarding and the parts of a machine that must be guarded. ü Identify four common types of machine guards. ü Identify other common safety devices that may be in place. ü Discuss an employee's responsibilities when working with machines. ü Describe how to help keep your hands safe.

Personal Protective Equipment (PPE) Estimated Course Time - 14 minutes

Personal protective equipment, or PPE, is designed to protect you from serious injury or illness from a variety of hazards. This course surveys some common types of PPE and the dangers they protect from, and shows examples of the types of items that are NOT considered PPE. It also talks about the training you should receive for using different types of PPE.

ü Discuss examples of PPE used to protect the head. ü Discuss examples of PPE used to protect the body. ü Recognize the types of topics that should be included in PPE training. ü Recognize common items that are not considered PPE.

Slips, Trips, and Falls Estimated Course Time - 14 minutes

Slips and trips can result from a variety of situations including the condition of the surface, misplaced items where people walk, or even personal distractions. This course explains how slips and trips can occur inside or outside a facility, and looks at some things that can be done to prevent these accidents from occurring.

ü Recognize a common cause of slips, trips and falls. ü Describe a way to prevent slips from happening outside. ü Describe a way to prevent slips from happening inside a facility. ü Identify a way to prevent trips from happening.


Slips Trips and Falls - Refresher Estimated Course Time - 9 minutes


ü Recognize a common cause of slips, trips and falls. ü Describe a way to prevent slips from happening outside. ü Describe a way to prevent slips from happening inside a facility. ü Identify a way to prevent trips from happening.

Working at Height Estimated Course Time - 13 minutes

Falls from height can often result in serious or even fatal injuries. For this reason it’s essential to follow the proper procedures when working at height. This course covers the basics of ladder safety, including proper extension and step ladder use, and how to safely work on exposed elevated surfaces and aerial lifts.

ü Describe some good practices for setting ladders up correctly. ü Explain a safe way to work on a ladder. ü Discuss the proper procedures to follow when working on a raised platform or aerial lift.

Knife Safety Basics (Product Knives) Estimated Course Time - 13 minutes

Knives are useful and handy tools that may be used daily on the job. However, they can be dangerous if used improperly. This course looks at safe practices to follow when using knives, including safe cutting techniques, and how to correctly hand a knife to another person.

ü Identify a good safety practice to follow before using a knife. ü Explain a safe knife cutting practice. ü Describe a good safety practice to follow when handling a knife. ü Explain how to hand a knife to another person.


Animal Welfare

Beef

Unloading and Receiving Cattle at Processing Facilities Estimated Course Time - 16 minutes

Animals are sensitive to climate conditions, and it's important to handle them appropriately with the changing seasons. This course explains how to properly unload cattle from a trailer when they arrive at a facility, and discuss the requirements for handling cattle that look unhealthy but are able to move. It also covers the procedure for handling non-ambulatory cattle.

ü Ensure that a trailer is aligned and properly unload cattle from a trailer. ü Discuss the requirements for handling cattle that look unhealthy but are able to move, and the

procedure for handling non-ambulatory cattle.

Proper Handling and Movement of Cattle Estimated Course Time - 29 minutes

When animals are in a facility, they'll be experiencing lots of new sights, sounds, and smells, and it's important to move them in way that creates as little stress as possible. This course explains how you can move animals by interacting in the "flight zone" and "point of balance," and how to move animals as a group. It also covers some of the reasons why animals can become agitated or stressed, and how you should handle an agitated animal inside the facility.

ü Identify examples of distractions you can remove before animals even enter a facility. ü Describe how to move animals by interacting in the "flight zone" and "point of balance." ü Demonstrate how to move livestock through a facility as a group. ü Understand why an animal may become agitated or stressed, and how to handle an animal in this

condition. ü Discuss how to handle an animal that becomes disabled while already inside a facility.

Humane Stunning Practices for Cattle Estimated Course Time - 14 minutes

Animals raised for food must eventually be harvested for us to use their meat. This course identifies some of the potential problems that can affect an animal while in a restrainer device, and describes a humane procedure commonly used to stun cattle. It also discusses how to check if an animal is insensible after stunning.

ü Identify potential problems that can affect an animal while in a restrainer device. ü Describe a humane procedure commonly used to stun cattle. ü Discuss how to check if an animal is insensible after stunning.


Pork

Unloading and Receiving Pigs at Processing Facilities Estimated Course Time - 12 minutes

Animals are sensitive to climate conditions, and it's important to handle them appropriately with the changing seasons. This course explains how to properly unload pigs from a trailer when they arrive at a facility, and how to handle a pig that won't move on its own. It also discusses the requirements for inspecting and harvesting disabled and downed pigs.

ü Ensure that a trailer is aligned and properly unload pigs from a trailer. ü Understand how to unload a pig that won't move on its own. ü Discuss the requirements for inspecting and harvesting disabled and downed pigs.

Proper Handling and Movement of Pigs Estimated Course Time - 25 minutes

When animals are in a facility, they'll be experiencing lots of new sights, sounds, and smells, and it's important to move them in way that creates as little stress as possible. This course explains how you can move animals by interacting in the "flight zone" and "point of balance," and how to move animals as a group. It also covers some of the reasons why animals can become agitated or stressed, and how you should handle an agitated animal inside the facility.

ü Identify examples of distractions you can remove before animals even enter a facility. ü Describe how to move animals by interacting in the "flight zone" and "point of balance." ü Demonstrate how to move livestock through a facility as a group. ü Understand why an animal may become agitated or stressed, and how to handle an animal in this

condition. ü Discuss how to handle an animal that becomes fatigued or disabled while already inside a facility.

Humane Stunning Practices for Pigs Estimated Course Time - 19 minutes

Animals raised for food must eventually be harvested for us to use their meat. This course identifies some of the potential problems that can affect an animal while in a restrainer device, and describes three humane procedures commonly used to stun pigs. It also discusses how to check if an animal is insensible after stunning.

ü Identify potential problems that can affect an animal while in a restrainer device. ü Describe three humane procedures commonly used to stun pigs. ü Discuss how to check if an animal is insensible after stunning.

Poultry

Introduction to Hatchery Operations Estimated Course Time - 14 minutes


Proper Catching and Handling Methods Estimated Course Time - 15 minutes

Humane Euthanizing Practices for Poultry Estimated Course Time - 14 minutes

Poultry Welfare During Transportation and Receiving Estimated Course Time - 18 minutes

Humane Practices for Live Bird Processing Estimated Course Time - 14 minutes

Warehouse

Lift Truck Operator Overview Estimated Course Time - 17 minutes

This course offers an overview of lift truck operator safety protocol for employees who already have some experience in using these machines. You know it is essential to observe safety protocol when operating any type of lift truck. In this course, you will also review relevant topics regarding general operating procedures, proper procedure when working around other lift trucks and pedestrians, ramp and dock safety, and battery charging safety.

ü Identify a safe operating procedure for lift trucks. ü Describe a procedure for safely operating a lift truck around other lift trucks and pedestrians. ü Identify a rule for observing ramp and dock safety while operating a lift truck. ü Explain how to safely charge the battery on a lift truck.

Pallet Truck Review Estimated Course Time - 13 minutes

This course offers a review of low lift pallet truck safety for employees who already have some experience in using these machines. In this course, you will also review relevant topics including conducting a pre-op inspection, handling loads, riding and walking with a pallet truck, as well as the special rules that apply to coasting with pallet trucks that have that feature.

ü Understand the information found on a pallet truck’s data plate. ü Explain a safe procedure to follow while handling loads with a pallet truck. ü Describe a safe procedure to follow while riding a pallet truck. ü Describe a safe procedure to follow while walking a pallet truck.


High Lift Truck Review Estimated Course Time - 16 minutes

This course offers a review of high lift truck safety for employees who already have some experience in using these machines. In this course, you will also review relevant topics including data plate and pre-op inspection, general operation, handling loads and maintaining stability, avoiding tip-overs, and what to do if and when lift trucks do tip over.

ü Understand the information found on a lift truck’s data plate. ü Identify a safe procedure to follow while operating a high lift truck. ü Describe a safe way to handle loads while operating a high lift truck. ü Identify a way to prevent a tip-over from happening.

Slips, Trips, and Falls - Distribution Estimated Course Time - 18 minutes


ü Recognize a common cause of slips, trips and falls. ü Describe a way to prevent slips from happening outside. ü Describe a way to prevent slips from happening inside a facility. ü Explain the steps to take in case of a spill. ü Identify a way to prevent trips from happening.

Material Handling - Distribution Estimated Course Time - 17 minutes

Material handling refers to any activity where you rely on your physical power to complete an activity, such as lifting a box. Unfortunately, material handling is often performed incorrectly in the workplace. This lesson introduces the types of hazards that can exist related to material handling, and covers strategies for protecting from workplace injury.

ü Identify an example of a material handling risk factor. ü Identify a type of lifting activity that can cause injury. ü Understand the difference between the preferred work zone and the danger zone. ü Explain the proper way to lift an item. ü Recognize the importance of maintaining good health.


GMPs: Personal Hygiene - Distribution Estimated Course Time - 13 minutes

This course discusses how to maintain your personal hygiene both before and during work. Frequent hand washing is perhaps the best way to help prevent the spread of dirt and dangerous microorganisms. This course identifies the times when you should wash your hands, and provides a demonstration of how to properly wash your hands so all of the microorganisms are removed.

ü Describe a good personal hygiene practice you should do before coming to work. ü Identify a good personal hygiene practice while at work. ü Identify when hands should be washed. ü Demonstrate an effective hand washing process.

Basic Food Defense – Distribution Estimated Course Time - 15 minutes

Effective food defense is essential for preventing deliberate contamination by individuals, and for ensuring the safety of your products. This course explains how to promote food defense both inside and outside a facility, and how to handle visitors and other personnel. It also introduces good practices for securing restricted areas and computer systems, and reviews some common signs of product tampering.

ü Identity a way to keep the outside of your workplace secure. ü Describe a method for handling visitors. ü Describe a correct response to dangers created by authorized employees. ü Explain how to promote security in restricted areas and maintain the security of computer systems. ü Identify some signs of product tampering in receiving and storage.

Maintaining the Cold Chain Estimated Course Time - 18 minutes

Control of the temperature through the long journey from farm to fork is vital in maintaining the quality and safety of refrigerated and frozen foods throughout the global supply chain. This course explains bacteria growth factors, the temperature danger zone, and looks at some of the risks for temperature abuse as food passes through the distribution supply chain.

ü Identify a food that could contain pathogens. ü Understand the limits of the Temperature Danger Zone. ü Describe a method to reduce the chance of bacterial growth in TCS foods. ü Identify some of the challenges in maintaining the cold chain. ü Understand your role in maintaining the cold chain.

Food Safety SOPs - Pre-load Temperature Checks Estimated Course Time - 4 minutes

Temperature monitoring procedures prior to loading play an important role in guaranteeing that outgoing shipments meet the temperature standards for both food safety and quality required by your company.

ü Understand the purpose of taking product temperatures prior to loading.


Food Safety for Selectors - Overview Estimated Course Time - 12 minutes

Although food is typically sealed during the distribution process, it can become vulnerable if the packaging is damaged or otherwise compromised. This course looks at some common food contamination hazards, and looks at how to minimize the chances of food becoming contaminated during shipping and storage.

ü Identify some common types of food hazards. ü Explain a way that food could become cross-contaminated. ü Identify some cross-contamination hazards that can exist on an opened pallet.

Driver Food Safety SOPs - Trailer Maintenance Estimated Course Time - 2 minutes

Drivers have an important role to play in ensuring that the food they transport remains safe to eat following its journey in their truck. This course covers good trailer maintenance practices.

ü Describe some good trailer maintenance practices

Driver Food Safety SOPs - Pre-chilling Procedures Estimated Course Time - 2 minutes

Drivers have an important role to play in ensuring that the food they transport remains safe to eat following its journey in their truck. This course covers pre-chilling procedures to follow before picking up a load.

ü Explain the purpose of the trailer pre-chill step.

Driver Food Safety SOPs - Maintaining Proper Temperature Estimated Course Time - 2 minutes

Drivers have an important role to play in ensuring that the food they transport remains safe to eat following its journey in their truck. This course covers temperature monitoring procedures during transit, and what to do in case of a breakdown.

ü Describe temperature monitoring procedures during transit.

Driver Food Safety SOPs - LTL Delivery Stops Estimated Course Time - 4 minutes

Drivers have an important role to play in ensuring that the food they transport remains safe to eat following its journey in their truck. This course covers temperature control procedures to follow when making less-than-load delivery stops.

ü Describe some temperature control procedures to follow when making less-than-load delivery stops.


Basic Food Defense for Drivers Estimated Course Time - 2 minutes

Effective food defense is essential for preventing deliberate contamination by individuals, and for ensuring the safety of your products. This course describes some good practices that can help keep shipments safe while in transit.

ü Describe a way of ensuring security while in transit.

Supervisor Training

Career Advancement

Being a Successful Supervisor Estimated Course Time - 19 minutes

Successful supervision requires organization, communication, and respect for others. This course emphasis the importance of effective planning and supervision, and provides examples of how to respectfully interact with the employees you are supervising. It also offers tips on how to delegate tasks to others.

ü Describe an effective time management strategy for prioritizing tasks. ü Understand the importance of being a good supervisor and the potential benefits. ü Define the expectations of a supervisor and how to appropriately give directions. ü Define the best type of attitude a supervisor should have when working with others. ü Understand how to delegate tasks appropriately by careful planning. ü Identify techniques for effectively delegating work and promoting productivity through praise.

Communicating Effectively in the Workplace Estimated Course Time - 17 minutes

When you are at work or out with friends, it is important to communicate with the people around you. This course shows how to show listen to another person when they are talking, and how to respond appropriately. It also explains how to appropriately make a request and express your feelings to others.

ü Demonstrate how to properly listen to another person. ü Identify techniques for listening and showing initiative at the workplace. ü Define techniques for properly asking questions. ü Understand appropriate ways for expressing yourself to others. ü Demonstrate how to appropriately turn down a request.


Solving Problems at Work Estimated Course Time - 20 minutes

There are many opportunities to solve problems at work. Some are easy problems, but some take a little more thought. This course explains what to do when the solution to a problem is not immediately obvious. It also shows how to respond appropriately to a difficult problem.

ü Define appropriate action for solving easy problems at work. ü Define appropriate action for solving difficult or complex problems. ü Describe examples of potential crisis situations, and tips for how to prepare yourself to handle crisis

situations. ü Identify tips for resolving conflicts with others during disagreements. ü Understand the benefits that may result from changes at work that are beyond your control.

Effective Supervision

Communication and Trust Estimated Course Time - 15 minutes

Good supervisors understand the importance of open communication and getting to know their workers. This course explains why it's important to treat employees fairly, and discusses techniques for encouraging honesty and openness with employees. It also offers tips for encouraging employee success through teamwork, problem solving, and good management.

ü Understand the importance of knowing your employees and treating them fairly. ü Demonstrate techniques for encouraging honesty and openness with employees. ü Demonstrate techniques for encouraging employee success through teamwork, problem solving, and

management.

Motivation, Discipline and Goals Estimated Course Time - 16 minutes

A good relationship with employees will help them understand their worth within the company. This course offers techniques for making a workplace more inviting by recognizing employee's strengths and weaknesses, and how to encourage employees through direction, recognition, and rewards. It also shows how to behave during disciplinary situations.

ü Define techniques for making a workplace more inviting through open communication and recognizing individual employee's strengths and limitations.

ü Define techniques for encouraging employee success through direction, recognition, and rewards. ü Demonstrate appropriate actions and behavior during disciplinary and harassment situations.


Patience, Consistency and Getting the Job Done Estimated Course Time - 13 minutes

A supervisor is a guide for other employees, and it's important that supervisors show that they care about each employee's performance. This course offers tips for how to handle employee mistakes, and how a supervisor can show appreciation for employees. It also identifies aspects in the workplace that can lead to a positive work environment.

ü Demonstrate techniques for addressing employee mistakes. ü Define characteristics that a supervisor can develop that show an appreciation for employees. ü Identify aspects in the workplace that lead to a positive environment.

Coaching and Observing

Implementing Coaching and Observations Estimated Course Time - 8 minutes

SISTEM Coach is a mobile app that empowers companies to conduct employee observations directly in the work environment via a tablet device in any location. This course introduces the purpose of SISTEM Coach, and how observations are used to confirm if employees are implementing the skills covered in training. It also reviews the basic elements included as part of an observation.

ü Understand the purpose of observations in the workplace.

Exploring the Roles and Behaviors of a Coach Estimated Course Time - 10 minutes

Observations give us a chance to validate if employees are implementing the skills covered in training. This course introduces some key skills and behaviors to utilize by the person assuming the role of a Coach during an observation, and how to support a positive interaction between the Coach and the person being observed.

ü Identify some good practices for supporting a positive observation.


Life Skills Training

Life Skills

Appropriate Workplace Behavior Estimated Course Time - 24 minutes

Every day in the workplace we interact with other people, and it’s important to be able to get along appropriately with our coworkers. This course introduces some good habits that show appropriate workplace behavior, and explores how good listening skills and interactions can contribute to a positive environment. It also covers some good practices for responding to constructive criticism and difficult situations.

ü Discuss some good habits that show appropriate workplace behavior. ü Demonstrate good listening skills when interacting with another person. ü Describe how to interact appropriately with a supervisor and accept constructive criticism. ü Demonstrate techniques for recognizing emotions and how to help calm yourself during tense

situations.

Social Skills in the Workplace Estimated Course Time - 15 minutes

The way you act at work directly affects your chances of succeeding and maybe even being promoted. This course shows how you should respond when a problem occurs at work by communicating the issue to your supervisor. It also talks about how to listen to and respond to constructive criticism and requests.

ü Understand the relationship between a person's performance at work and the success of the company. ü Identify an appropriate course of action to take if a problem is encountered at work. ü Understand how to thoroughly describe a problem to a superior. ü Define an appropriate balance between productivity and quality for producing goods. ü Describe how to thoroughly listen to a request from others.

Anger Management Estimated Course Time - 16 minutes

Anger Management is about effectively dealing with situations that can anger us. This course shows examples of different emotions, and identifies common situations that can lead to feelings of anger. It also introduces techniques you can use to help calm down during a tense situation.

ü Recognize what different emotion look and feel like. ü Identify a good technique for calming yourself down if angry. ü Demonstrate additional techniques for calming down if necessary. ü Identify common situations that can lead to feelings of anger at work. ü Demonstrate proper responses to criticism.


Avoiding Destructive Behavior Estimated Course Time - 14 minutes

Destructive behavior can impact both your job security, and the well-being of your family. This course provides examples of both destructive behavior, and the things that you can do to help your family, keep your job, and feel better in general. It also covers who to contact if you make a transition to a healthy lifestyle.

ü Identify behaviors that can be destructive to you and your family. ü Identify behaviors that can help you and your family stay healthy. ü Understand how destructive behavior can affect you, your family, and your job. ü Define where to go first if you believe you have a problem.

Housing Estimated Course Time - 14 minutes

Many factors should be considered when looking for a place to live. This course discusses the relationship between housing costs and transportation costs for getting to work, and how much of your monthly income should be reserved for housing. It also identifies sources of potential hazards to watch out for in homes.

ü Define how much of your monthly income should be reserved for housing. ü Understand the relationship between housing costs and transportation costs for getting to work. ü Identify potential problems in housing that can raise your electricity bill. ü Describe sources of potential hazards in homes. ü Define the relationship between a house that may seem affordable and the maintenance, transportation,

and safety costs associated with home ownership.

Nutrition and Physical Fitness Estimated Course Time - 14 minutes

Leading a healthy lifestyle can help make you a productive and safe employee. And a big part of a healthy lifestyle is eating the right foods. This course covers the major food groups and shows examples of healthy portions from each. It also discusses the benefits of regular exercise, and how a healthy diet can benefit both you and your family.

ü Define a healthy snack and the benefits associated with a healthy diet. ü Describe four food groups and examples of healthy portions for each. ü Define the benefits of a healthy diet and how they may influence you and your family. ü Describe the benefits of regular exercise for both your body and mind.


Transportation Estimated Course Time - 17 minutes

Having reliable transportation for getting to work is a key part of job security. This course explores the types of transportation you may use to get to work, and stresses the importance of having a backup plan for getting to work if needed. It also covers the signs to look for when inspecting a car, and describes how to properly maintain a car to help ensure reliability.

ü Identify several reliable sources of transportation for getting to work. ü Identify signs to look for when inspecting a car. ü Describe how to properly maintain a car to help ensure reliability. ü Identify alternate methods of transportation for getting to work, such as public transportation or

carpooling. ü Understand the importance of a backup plan for getting to work if needed.

Financial Literacy

Living on a Budget Estimated Course Time - 19 minutes

Maintaining a budget requires careful planning to ensure you have enough each month. This course explains the difference between "gross pay" and "net pay," and how to build a budget based on your income each month. It also shows how your monthly budget can be affected by expenses such as groceries, utilities, transportation costs, and housing.

ü Define the term "gross pay" and describe the varying types of taxes and deduction that are withheld from your pay.

ü Define the term "net pay" and the varying information that is found on a paycheck. ü Demonstrate personal budgeting techniques for effectively allocating your income. ü Describe techniques for lowering your budget through comparative shopping. ü Understand how to effectively budget limited money for paying your bills on time.

Making the Most of Your Money Estimated Course Time - 22 minutes

When you get paid for the work you complete, you deserve to keep as much of that money as possible. This course identifies the types of services a bank can offer to help you manage your money, and explains how money is handled in a checking or savings account. It also shows how to watch out for scams in the mail, on the telephone, and in person.

ü Describe the types of services offered by the bank for helping to manage money. ü Understand the consequences of over spending, and the process of opening a new bank account for

keeping track of your money. ü Identify tips for keeping your money safe by maintaining records and avoiding scams. ü Define the varying types of people that may try to scam you. ü Identify agencies and resources that can help you if you think you have been scammed.


Problems with Credit Estimated Course Time - 24 minutes

There will always be times when you are going to want or need something that you can't afford. This course discusses the purpose of a loan versus using a credit card, and why it's important to pay credit card bills and loan payments on time. It also covers the types of fees associated with credit cards, and why it's important to have a good credit rating.

ü Define the purpose of a credit card versus a loan, and the appropriate choice for making small and large purchases.

ü Understand the responsibilities of loans through credit cards, and identify questions to ask yourself to determine if you really need a credit card.

ü Describe the various fees associated with credit cards and how they might affect the amount you pay each month.

ü Understand the consequences of not paying your credit card bills on time or making lower monthly payments.

ü Identify an appropriate course of action to take if you find yourself in financial difficulty.

Alchemy Resources

Group Training: Learner Basics (IR Remotes) Estimated Course Time - 5 minutes

Standard Industry Skills Training and Educational Media, or SISTEM for short, is a group-based training platform that allows individuals or groups of learners to use hand-held remotes to answer questions during training. This course discusses how a SISTEM training course is organized, and explains how to use a remote during training.

ü Demonstrate how to use a remote during training.

Group Training: Learner Basics (RF Remotes) Estimated Course Time - 5 minutes

The Alchemy platform allows training activities to be conducted in groups, with learners using hand-held remotes to answer questions. This course introduces how a group-based course is organized, and how to use a remote during training.

ü Demonstrate how to use a remote during training.


Operations

GLPs: Overview of Good Laboratory Practices Estimated Course Time - 11 minutes

Good laboratory practices, or GLPs, are a system of management controls used in chemistry and microbiology laboratories. This mini-course outlines some general GLPs to follow, along with specific procedures to follow for laboratories.

ü Describe general laboratory procedures to follow. ü Identify several microbiology GLPs. ü Identify several chemistry GLPs.

Introduction to Root Cause Analysis Estimated Course Time - 17 minutes

A root cause analysis is an investigative method for identifying the basic, fundamental cause of an event. Discovering the root cause will help determine what needs to be done to prevent it from happening again. This course introduces examples of the types of activities that should occur as part of a root cause analysis.

ü Recognize the purpose of a root cause analysis ü Identify an action to take if an accident or incident occurs ü Describe a good practice for how interviews may be handled ü Identify examples of aspects to consider when analyzing for a root cause

Lean Manufacturing Estimated Course Time - 16 minutes

Lean Manufacturing is a way of looking at your job with the goal of finding and eliminating the ways in which time, money, and effort are wasted. This course identifies seven common types of waste that can occur in the production process, and introduces methods for promoting lean manufacturing in the workplace.

ü Identify the three elements of manufacturing. ü Discuss how to identify potential sources of waste in the production process. ü Identify tools for promoting lean manufacturing in the workplace.

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