Ensure Safe, Ethical, Healthy Agricultural Operations

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Solutions for Agriculture & Farm Workers

Growers, packers, and live animal operators are all facing growing challenges, including:

  • The training needs of migrant and seasonal workers
  • Proper record keeping
  • Increasing pressure around ethical practices
  • Evolving FSMA preventive control requirements

Beef and pork



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Alchemy offers industry-leading courseware for beef and pork operations. In addition, the American Meat Institute Foundation (AMIF) has partnered with Alchemy to create a new standard in animal welfare training courses. Endorsed by North American Meat Institute’s (NAMI) Animal Welfare committee, this program is available with our other courses on the Alchemy platform.


Courses include:


  • Basic Food Facility Defense
  • Controlling Salmonella
  • Preventing Foodborne Illnesses
  • Unloading and Receiving Pigs at Processing Facilities
  • Proper Handling and Moving of Pigs

  • Humane Stunning Practices for Pigs
  • Unloading and Receiving of Cattle at Processing Facilities
  • Proper Handling and Movement of Cattle
  • Humane Stunning Practices for Cattle



Poultry operations



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Alchemy’s poultry courses address food and workplace safety as twell as operations. Our poultry library was developed in cooperation with the National Chicken Council (NCC) to educate poultry workers on animal welfare guidelines and best practices. Our courses align with the NCC’s Animal Welfare Guidelines for Broilers to help ensure humane animal treatment.


  • Basic Food Facility Defense
  • Controlling Salmonella
  • Preventing Foodborne Illnesses
  • Hatchery Operations
  • Grow Out Department

  • Catching and Handling
  • Euthanizing Practices
  • Transportation and Receiving
  • Live Bird Processing



Produce and grain



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Alchemy courseware for produce and grain operations address both food and workplace safety and operations to ensure improved yield and workforce productivity. Courses focus on preventing foodborne illness transfer, preventing contamination, anti-allergen techniques, and avoiding preventable injuries.


Courses include:

  • Bacteria Basics
  • Overview of Dangerous E. coli
  • Preventing Food Contamination – Produce
  • Effective Pest Control Practices
  • Understanding Listeria and Its Dangers to Food
  • Proper Handling of Food Allergens
  • Basic Food Facility Defense
 

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