According to the Centers for Disease Control and Prevention, one in six Americans get sick, 128,000 are hospitalized and 3,000 die from foodborne illnesses each year. The Food and Drug Administration (FDA) requires food manufacturing facilities to follow "current good manufacturing practices" to make sure their products are safe for consumers to eat. This course provides learners with an outline of current good manufacturing practices they could see in their facility. Learners who successfully complete this course should be able to recognize components of hazard prevention in food manufacturing, identify good manufacturing practices in food production facilities, and identify good manufacturing practices for food manufacturing personnel. This course is presented in English, Spanish, and European French.