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Hazards in the Flow of Food


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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-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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Instructor Guide

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Student Manual

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Exercise Workbook

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Sample Files

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PowerPoint Deck

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Quick Reference Guide

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