Food Safety: Preventing Contamination, Online Training Format

SKU: 300

Food Safety: Preventing ContaminationAn 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).

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.

30 minutes

To 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. 

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.

If you're not completely satisfied with the quality of our courses, we will refund your money - guaranteed. Click here for detailsTOPICS COVERED

  1. Types of Food Contamination
  2. How Microorganisms Contaminate Food
  3. Preventing Food Contamination
  4. Foodborne Illnesses Caused by Bacteria and Viruses
  5. Preventing Foodborne Illnesses
  6. Preventing Cross Contamination

There are no forms or documents in this course.

Food Safety: Preventing Contamination

Table of Contents

  • Chapter 1: Instructions
    • Page 1
  • Course Objectives
  • Chapter 2: Introduction
    • Page 2
  • Chapter 3: Preventing Contamination of Food
    • Page 3
    • Types of Contamination: Chemical
      • Page 4
    • Preventing Chemical Contamination
      • Page 5, 6, 7
    • Physical Contamination of Food
      • Page 8
    • Physical Contamination
      • Page 9, 10
    • Biological Contamination
      • Page 11
    • Biological Contamination
      • Page 12
    • How Microorganisms Get in Food
      • Page 13, 14
    • Stopping the Growth and Spread of Microorganisms
      • Page 15
    • How Microorganisms Grow
      • Page 16
    • Temperature and Bacteria Growth
      • Page 17
    • Chapter Review
      • Page 18, 19, 20
  • Chapter 4: Common Foodborne Illnesses
    • Page 21
    • Types of Foodborne Illness: Infection
      • Page 22
    • Salmonella Infection
      • Page 23, 24, 25
    • Types of Foodborne Illness: Intoxication
      • Page 26
    • Staph Microorganisms
      • Page 27, 28, 29, 30
    • Botulism
      • Page 31, 32, 33, 34
    • Foodborne Illnesses Caused by Viruses
      • Page 35
    • Hepatitis A
      • Page 36, 37, 38
    • Cross Contamination
      • Page 39, 40
    • Preventing Cross Contamination
      • Page 41
    • Chapter Review
      • Page 42, 43, 44
  • Chapter 5: Conclusion
    • Page 45
  • Chapter 6: Time to Review
    • Page 46
  • Exam (multiple choice)

Student Benefits

Students and employees who take the Food Safety: Preventing Contamination course will enjoy:

 Course FeaturesIncludedComments
HRCI Recertification Credits
0.00 HRCI Recertification Credit(s).
SHRM PDC Credits
0.00 SHRM PDC Credit(s).
CAM Credits
0.00 CAM Credit(s).
Florida Bar CLE Recertification Credits
0.00 Florida Bar CLE Recertification Credit(s).
Florida Bar CLE Ethics Recertification Credits
0.00 Florida Bar CLE Ethics Recertification Credit(s).
State Bar of Georgia CLE Recertification Credits
0.00 State Bar of Georgia CLE Recertification Credit(s).
State Bar of Georgia CLE Ethics Recertification credits
0.00 State Bar of Georgia CLE Ethics Recertification credit(s).
FL CE 2-20 Credits
0.00 FL CE 2-20 Credit(s).
Unlimited 1 Year Access
The Human Equation's courses may be accessed and reviewed as many times as you wish even after completion.
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The course must not be completed.
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M-F from 8:00am to 4:30pm.
Table of Contents
Allows you to jump directly to slides and chapters that you have already viewed.
34 pictures/illustrations.
Interactive Learning Activities
11 interactive learning activities.
Audio Narration
35 audio narrations.
Supporting Documents
0 supporting documents.
Case laws
1 case laws.
1 definitions.
Questions and Answers
3 questions and answers.
Video Clips
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Practice Quiz
0 practice true or false questions and 0 practice multiple choice questions.
Scored Exam
0 exam true or false questions and 10 exam multiple choice questions.
Printable Certificate
The certificate contains your name, completion date, and the certification organization's ID which you will need to claim your credit(s).
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Training Manager Benefits

Managers and supervisors who purchase The Human Equation's courses to train their employees will enjoy:

 Learning Management System FeaturesIncludedComments
Convenient User Creation and Management
Hierarchy-tree based management
Downloadable spreadsheets.
Course Scheduling
Customizable start dates and due dates.
Automated Email Reminders
Due date reminders.
Convenient Course Assignments
Single or multiple user course assignments.
Customized Learning Environment
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Enterprise Discounts
Significant wholesale discounts available for enterprises.