An outbreak of illness caused by contaminated food can be devastating to a food service establishment. That’s why owners and operators of such establishments must take great care to ensure the quality and safety of the food and beverages they serve. The first step in eliminating the risk of contamination is making sure that all employees, particularly those who prepare and serve food, understand what causes contamination and follow the procedures that can prevent it. This course explains to food service establishment employees at all levels what they must to do to ensure the health and well-being of themselves and their establishment’s guests (Discounts are available for Enterprise Training by calling us at 1-800-521-9667).
TARGET AUDIENCE
All food preparation and service employees who have contact with food, the equipment used to prepare food, and the surfaces where food is prepared or served.
TIME TO COMPLETE30 minutes
PURPOSETo teach employees of food service establishments how foods become contaminated and to instruct them in the procedures that can prevent the spread of foodborne illness.
LEARNING OBJECTIVES
After completing this course, the learner will be able to:
- explain how food becomes contaminated;
- identify the main types of food contamination;
- identify the ways in which food contamination can be prevented;
- explain the differences between types of foodborne illnesses;
- identify the ways in which common foodborne illnesses are spread;
- practice procedures that prevent or halt the spread of foodborne illness; and
- identify the ways in which cross contamination of food occurs and the techniques for preventing it.
TOPICS COVERED
- Types of Food Contamination
- How Microorganisms Contaminate Food
- Preventing Food Contamination
- Foodborne Illnesses Caused by Bacteria and Viruses
- Preventing Foodborne Illnesses
- Preventing Cross Contamination
FORMS INCLUDED
There are no forms or documents in this course.