IFPTI partners with organizations in the public health community to provide a shared library for eLearning resources with a broad range of topic areas.

Fees collected through the sales of these resources are used to help further IFPTI’s mission to protect public health and the global food supply by building workforce capacity. This includes the development and delivery of additional training resources.

If the cost of any of our training resources is prohibiting you from enrolling, please contact us - it is likely that we will be able to find a price point that will accommodate your budget.

Additionally, contact us if you have any public health courses you would be interested in sharing with the community.

Sanitizers Overview

In this lesson, you will learn about the characteristics of sanitizers, along with the different types of sanitizers that are commonly used in the food industry.
Peroxide Sanitizers

In this lesson, you will learn about the peroxide sanitizers used in the food industry.
Iodophor Sanitizers

In this lesson, you will learn about the characteristics of iodophor sanitizers used in the food industry.
Quaternary Ammonium Compounds

In this lesson, you will learn about the quaternary ammonium compounds, a type of sanitizer used in the food industry.
Thermal Sanitizers

In this lesson, you will learn about the use of thermal sanitizers—steam and hot water—that are commonly used in the food industry.
Chlorine Sanitizers

In this lesson, you will learn about the use of thermal sanitizers—steam and hot water—that are commonly used in the food industry.
Washing Hands: Food Safety Toolbox Talk

One of the most basic Good Manufacturing Practices is washing your hands before/during manufacturing food. Listen in on some common reminders to think about when washing your hands. Feel free to use this to share with your food manufacturing plant employees for orientation or refresher training.
Whole Genome Sequencing: Tracking Down Outbreaks

CDR’s Alex O'Brien illustrates how Whole Genome Sequencing is used to track down food borne illness outbreaks. Special thanks to Craig Hedberg, University of Minnesota for input on this video.
Raw Material Receiving

Starting with high quality/food safe ingredients is critical to making a high quality/safe. This toolbox talk covers 4 major things to consider when receiving in raw food materials into a food manufacturing facility. Things not covered, receiving milk into a facility, you need to adhere to Appendix N requirements and the video does not touch on raw material sampling/retention.
Allergens in Food Manufacturing

The Center for Dairy Research's Food Safety/Quality Coordinator - Alex O'Brien talks about the basics of allergens in food manufacturing.
FSMA Basics for New Employees

A brief overview of what FSMA stands for and some expectations of these regulations.
Hygienic Zoning in Food Manufacturing

A short walkthrough of what hygienic zoning concepts are in a food manufacturing environment. Big picture - Separate dirty areas from clean areas, and be mindful of where you, ingredients, wheels and air travel in the plant.
Pest Control: Food Safety Toolbox Talk

Pest control is one of the basic pre-requisite programs to ensure production of safe food. Some plants take this program for granted and ought to be proactive and maximize the pest control program and enlist the help of employees to report any pests.