Food Production Assistant Technician Certificate Level 1

Learners begin by exploring critical food safety concepts, including the management and prevention of bloodborne pathogens in food production environments. The module also introduces Good Manufacturing Practices (GMPs), which form the basis for maintaining hygiene and consistency in food operations. 

This section emphasizes the importance of identifying and managing food allergens, ensuring both product safety and consumer protection. Additionally, participants will learn about selecting and using personal protective equipment (PPE) to safeguard against contamination and injuries on the job.

Participants will dive into key workplace safety practices, focusing on maintaining hazard-free work areas. Modules on fall prevention and related safety protocols will equip learners with the tools to recognize and mitigate risks, promoting a secure working environment.

Strong communication is vital in food production settings. This module covers the essentials of effective communication, teaching learners how to convey and interpret messages clearly, both verbally and nonverbally, to foster collaboration and productivity.

Learners will gain hands-on experience with email management through Microsoft Outlook. This section focuses on sending, organizing, and managing emails effectively, ensuring participants are ready to handle workplace correspondence with confidence.