Chemical Safety In a Food Plant

This training is completely self-paced, so you can begin at any time and set your own pace. Training duration is 30 days from signup/assigned date.

On purchase, or if a company enrolls you in a training, you will receive an email invitation to sign up on the portal. Upon login you can access assigned/purchased training from the “My Courses/Trainings” tab. You can access the training from any device with a live Internet connection.

for broader workplace safety, see our Personal Protection Equipment (PPEs) at WorkPlace course.

Online trainings provide unparalleled convenience and flexibility. You can take the training anytime and anywhere; on any device you own.

You can email your instructor directly at training@foodvisioninc.com or utilize the training discussion board.

Currently trainings are offered in English language only.

Training is in audio visual format. You need to watch all the videos. 

Trainee must have basic understandings of English language. Trainee must have a computer/mobile/tablet along with stable internet connection to attempt the training. Trainee must be familiar with basic use of computer.

Conceptual understanding from video lectures will be examined by an exam (where applicable) (multiple choice, true/false etc). You need to watch all the videos to complete the course.

Soft copy of test results (if applicable) will be emailed right after test submission. You can always access your current and previous results from your portal using your credentials.

Course completion/qualification certificates will be awarded to qualifying trainees right after course completion or exam submission through email. Trainees can download and print it later from their respective portals.

Full refund before the course is attempted, No refund will be processed if a candidate has started a course.

OSHA’s Hazard Communication Standard (29 CFR 1910.1200) requires chemical manufacturers to classify hazards and provide Safety Data Sheets (SDS), and employers to train workers on hazardous chemicals, maintain a written hazard communication program and list of hazardous chemicals. 29 CFR 1910.1200 – Hazard Communication.

21 CFR 117.35 requires that toxic cleaning compounds, sanitizing agents, and pesticide chemicals must be identified, held, and stored in a manner that protects against contamination of food and food-contact surfaces. 21 CFR 117.35 – Sanitary Operations.

Store food contact chemicals separately from cleaning chemicals, keep storage areas locked and access limited to authorized personnel, segregate incompatible chemicals (acids from alkalis, chlorine from acids), ensure proper ventilation, and maintain a chemical inventory with Safety Data Sheets. Safe Chemical Handling and Storage – Food Safety Magazine.

The Globally Harmonized System standardizes hazard classification, labels, and Safety Data Sheets (SDS) to ensure workers understand chemical hazards regardless of country. Canada’s WHMIS 2015 aligns with GHS and requires supplier labels, SDS, and worker training programs. GHS - CCOHS.

Use only approved containers, follow the prescribed dilution ratio, add chemical to water (never water to chemical unless specified), label all solution containers, and use appropriate PPE. Module 3 covers making chemical dilutions.

Follow the facility’s emergency response plan: evacuate the area if necessary, alert others, use spill kit supplies to contain the spill, and flush exposed skin or eyes with water for at least 15 minutes. Seek medical attention if needed.

See Safe Handling of Chemicals for detailed emergency procedures.