Keeping Food Safe

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$495.00

It is vital to keep food safe during all stages of preparation. This one-and-a-half-hour course will teach workers how foodborne illness happens and how to avoid it.

They will learn how to identify common food hazards, including biological, chemical, and physical hazards. They will also be able to identify the common risk factors for foodborne illness and how to avoid them by following good practices.

Each participant will understand better how to keep food safe and why it is important.

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Session One: Course Overview

Course Overview

Learning Objectives

Pre-Assignment

Pre-Course Assessment

Session Two: Foodborne Illness

Challenges to Food Safety

The Cost of Foodborne Illness

How Foodborne Illnesses Occur

Identifying Hazards Scenarios

How Food Becomes Unsafe

Session Three: Practices Related to Foodborne Illness

Time-Temperature Abuse

Cross-Contamination

Poor Personal Hygiene

Poor Cleaning and Sanitizing

Food Most Likely to Become Unsafe

Populations at High Risk of Foodborne Illness

Key Practices for Ensuring Food Safety

Course Summary

Recommended Reading List

Personal Action Plan

Post-Course Assessment

Pre- and Post-Course Assessment Answer Key

Pre-Course Assessment

Post-Course Assessment

Assignment Answer Key

Session Two: Foodborne Illness

Session Three: Practices Related to Foodborne Illness

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