Articulate Storyline 360 source file
Hazards in the Flow of Food – Storyline Master File
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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
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