Food can become unsafe at any time. This one-hour course will teach workers how to keep food safe from contamination and temperature abuse.
They will learn the different types of cross-contamination and how to prevent each type. Workers will also be able to identify how to keep food safe from temperature abuse, including properly using thermometers to regularly measure temperatures.
Each participant will better understand how to keep food safe during any stage of preparation.
Session One: Course Overview
Course Overview
Learning Objectives
Pre-Assignment
Pre-Course Assessment
Session Two: Cross-Contamination
Flow of Food
Pre-Assignment Review
What is Cross-Contamination?
Example of Cross-Contamination
Preventing Cross-Contamination
Session Three: Time-Temperature Control
Time-Temperature Abuse
Temperature Monitoring Scenario
Types of Thermometers
How to Calibrate Thermometers
How to Use Thermometers
Cleaning and Sanitizing
Personal Action Plan
Course Summary
Recommended Reading List
Post-Course Assessment
Pre- and Post-Course Assessment Answer Key
Pre-Course Assessment
Post-Course Assessment
Assignment Answer Key
Session Two: Cross-Contamination
Session Three: Time-Temperature Control
Everything you need to deliver amazing training
Each courseware title is a trainers' kit that comes with the following course components:
Instructor Guide
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Student Manual
Each Instructor Guide - for each course - is paired with a Student Manual that you can present to your participants. This customizable Student Manual gives each participant the ?student? version of the course you will be teaching.
PowerPoint Deck
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Quick Reference Guide
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