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Food Safety: Preventing Contamination, Online Training Format

SKU: 300
$4.75

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).

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 COMPLETE
30 minutes

PURPOSE
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. 

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.



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



FORMS INCLUDED
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)