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.
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
