Training Program for Front-line Workers


Training the front-line workforce can be a challenge given language barriers, education levels, and operational considerations. Alchemy group-based and eLearning options deliver effective training while minimizing time off-the-floor.

Front-line Challenges      Alchemy Solutions
Language barriers
  • Multilingual content
  • Content creator tool
Varied education levels
  • Content at a middle school grade level
Multiple safety cultures
  • Consistent messaging across lines, shifts, & plants
Limited training time
  • 20 – 30 minute training and onboarding courses
  • 5 – 7 minute refresher trainings
Distracted and unengaged employees
  • Engaging and interactive courseware and quizzes
Minimal computer access
  • Train up to 150 users offline with one computer
  • Kiosk and eLearning options for break rooms

Training_and-eLearningAlchemy works closely with food industry and instructional design experts to develop courses that ensure your employees understand and retain key training concepts. Our courseware includes:

  • Content tailored to the experiences of food industry workers
  • Patented remediation loop quizzes to ensure comprehension.

Our flexible platform allows you to use Alchemy courses, your own content, or third-party courses from our industry partners.

Alchemy courseware is built to promote best practices with Good Agricultural Practices (GAPs), Good Manufacturing Practices (GMPs), Hazard Analysis Critical Control Points (HACCP), and Occupational Safety and Health Administration (OSHA) regulatory standards. Alchemy courseware also supports best practices outlined in food safety schemes such as the British Retail Consortium (BRC), FSSC 22000, and Safe Quality Food (SQF).

Premium libraries are also available from leading food industry partners who provide specialized “out of the box” content. These include courses from organizations such as the North American Meat Institute (NAMI), the National Chicken Council, Bettcher, Silliker, and Pro-Tread.

Alchemy Courseware

Alchemy offers over 300 food industry-specific training courses for Workplace Safety, Food Safety, Operations, and Human Resources.

Workplace Safety

A safe work environment is the key component to any workplace. The Workplace Safety library covers all the essential topics you need to get started. Documenting your safety training with Alchemy helps reduce liability and supports regulatory compliance.

  • Ammonia Properties and Uses
  • Ammonia Accident Prevention
  • Back Injury Prevention
  • Basic First Aid
  • Basic First Aid: Heat Exhaustion
  • Bloodborne Pathogens
  • Confined Spaces
  • Electrical Safety
  • Emergency Preparedness
  • Ergonomics
  • Fire Prevention and Protection
  • Forklift Safety Awareness
  • Hand and Power Tools
  • Hazardous Atmospheres
  • Introduction to Hazard Communication
  • Hazard Communication: Pictograms & Hazards
  • Hazard Communication: Safety Data Sheets
  • Hazard Communication: Standard Labels
  • Hearing Protection
  • Lock Out/Tag Out
  • Machine Guarding
  • Personal Protective Equipment
  • Walking and Working Surfaces

Food Safety

Our Food Safety library contains courses that cover a number of critical areas related to food safety. Each training participant is introduced to HACCP and various contributing factors essential to maintaining a safe and sanitary workplace environment.

Cleaning and Sanitizing

  • Cleaning and Sanitizing Procedures for Food Manufacturers
  • Cleaning and Sanitizing in a Dry Foods Facility

Food Allergens

  • Introduction to Food Allergens
  • Proper Handling of Food Allergens

Dangerous Microorganisms

  • Preventing Foodborne Illness
  • Foodborne Illness and Employee Reporting
  • Employee Illness Reporting
  • Dangerous Microorganisms in Food Manufacturing (Fahrenheit)
  • Bacteria Basics
  • Overview of Dangerous E. coli
  • Overview of Dangerous E. coli – Produce
  • Understanding Listeria and its Dangers to Food
  • Understanding Listeria and its Dangers to Food – Produce
  • Controlling Salmonella in Food Manufacturing

Good Manufacturing Practices

  • GMPs: Effective Hand Washing Techniques
  • GMPs: Promoting Personal Hygiene
  • GMPs for Maintenance Personnel
  • Preventing Food Contamination
  • Preventing Food Contamination – Frozen Foods
  • Visitor Procedures

Programs and Standards

  • Basic Food Facility Defense
  • Overview of HACCP
  • Overview of HACCP – Frozen Foods
  • Overview of HACCP for Supervisors
  • Introduction to Food Safety Standards
  • Introduction to Food Safety Standards and SQF
  • Environmental Monitoring Basics
  • Effective Pest Control Practices
  • Waste Management Procedures and Proper Disposal
  • Lean Manufacturing


Poultry Handling

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

Animal Welfare

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

HR Training

  • Americans with Disabilities Act
  • Anger Management
  • Appropriate Behavior in the Workplace
  • Diversity
  • Family and Medical Leave Act
  • Sexual Harassment
  • Social Skills in the Workplace
  • Violence in the Workplace
  • Workplace Harassment and Discrimination

Job Success Training

  • Anger Management
  • Appropriate Behavior
  • Avoiding Destructive Behavior
  • Being a Successful Supervisor
  • Communication and Trust
  • Communicating Effectively
  • Housing
  • Living on a Budget
  • Making the Most of Your Money
  • Motivation and Discipline
  • Nutrition and Physical Fitness
  • Patience and Consistency
  • Problems with Credit
  • Solving Problems at Work
  • Social Skills
  • Transportation

Career Readiness

  • Attendance
  • Basics of Customer Service
  • Being an Effective Communicator
  • Business Etiquette: Entry Level
  • Business Etiquette: Professional
  • Diversity
  • Goal Setting
  • Managing Your Money Wisely
  • Positive Attitude and Motivation

Food Retail & Service

Food Retail
Loss Prevention

  • Credit Card Fraud
  • Damages and Markdowns
  • Data Security Breaches
  • Employee Theft
  • Operational Efficiencies
  • Organized Retail Crime
  • Shoplifting
  • Unethical Behavior
  • Vendor Theft

Workplace Safety

  • Cuts and Punctures
  • Fire Safety
  • Handling Hazardous Materials
  • Personal Protective Equipment (PPE)
  • Proper Spill Cleanup
  • Safe Lifting and Ergonomics
  • Slips, Trips, and Falls
  • Strains and Sprains
  • Struck-By Incidents

Food Safety

  • Cleaning /Sanitizing Equipment
  • Cross Contamination
  • FMI Safemark Food Handler and Food Manager
  • Food Safety Orientation
  • Glove Usage
  • Illness Reporting
  • Pest Control
  • Personal Hygiene

Food Service
Customer Service Training

  • Communicating with Your Customers
  • Dealing with Difficult Customers
  • Focus on the Customer
  • Getting to Know Your Company and Products
  • Introduction to Customer Service
  • Merchandizing and Presentation
  • Providing Customer Support
  • Providing Service to Customers with Disabilities
  • Solving Problems for Customers
  • Using Math at Work
  • Working with Customers
  • Working with Multiple Customers

Workplace Safety

  • Armed Robbery Prevention and Handling
  • Basic First Aid
  • Bloodborne Pathogens
  • Customer Tactics: Handling Difficult Customers
  • Hazard Communication (pre-GHS)
  • Hazard Communication: Pictograms and Hazards
  • Hazard Communication: Safety Data Sheets
  • Hazard Communication: Standard Labels
  • Introduction to Fire Extinguishers
  • Introduction to Hazard Communication
  • Loss Prevention and Shoplifting Awareness
  • Material Handling
  • Outdoor Safety
  • Slips, Trips, and Falls
  • Spill Clean Up
  • Stocking and Heavy Lifting

Food Production

  • Introduction to Units of Measure
  • Knife Cutting Techniques
  • Measuring Devices and Cookware
  • The Standard Recipe
  • Units of Measure – Measuring Volume
  • Units of Measure – Measuring Weight

Kitchen Equipment

  • Identifying Kitchen Tools and Equipment
  • Knife Handling and Care

Food Safety

  • Basic Food Safety
  • Microorganisms and Foodborne Illness
  • The Flow of Food
  • Thermometers


  • Cleaning and Sanitizing Procedures
  • Hand Washing Techniques
  • Introduction to Cleaning and Sanitizing


  • Introduction to Child Feeding Programs

Food Production

  • Introduction to Units of Measure
  • Knife Cutting Techniques
  • Measuring Devices and Cookware
  • The Standard Recipe
  • Units of Measure – Measuring Volume
  • Units of Measure – Measuring Weight

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