Food Handler's Safety Course

Food Handler's Safety Course ...

Course Demo

Enrollment & Training

This three-hour, non-certified, Food Handler's Safety Course will take the employee through the fundamentals of food safety. By the time they have completed this course they will have a better understanding of what foodborne illnesses are, how they are caused, and what they can do to help prevent them. There is no separate final exam involved as part of this course. The fee is $15 for this course.

The course is divided into ten lessons:

1. INTRODUCTION TO FOOD SAFETY:
	•	Welcome	•	What is Foodborne Illness?
	•	What is Contamination?	•	Micro-organisms
	•	Bacterial Growth	•	Potentially Hazardous Foods
	•	Three Causes Of Foodborne Illness

2. HEALTH & PERSONAL HYGIENE:
	•	Health & Personal Hygiene	•	Eating at Work

3. HAND WASHING:
	•	Hand Washing	•	When Should You Wash Your Hands?

4. CLEANERS AND SANITIZERS:
	•	The Meaning of ‘Clean’ and ‘Sanitized”	•	Cleaning
	•	Sanitizing

5. CLEANING AND SANITIZING PROCEDURES:
	•	Cleaning Procedures	•	Sanitizing Procedures

6. THERMOMETERS:
	•	Thermometers	•	Calibrating Thermometers
	•	Three Hints For Using Thermometers Correctly

7. FREEZING & REFRIGERATION:
	•	Temperatures and Techniques	•	Basic Rules For Refrigeration
	•	Basic Rules For Freezing	•	Guidelines Freezing and Refrigeration

8. COOKING & HOLDING HOT FOODS:
	•	Cooking & Holding Hot Foods	•	Time and Temperature Review
	•	Important Rules For Taking Temperature

9. COOLING TEMPERATURES AND TECHNIQUES:
	•	Cooling Temperatures and Techniques	•	Safe Methods For Cooling Foods
	•	Safe Methods For Reheating Foods

10. PREPARING & HOLDING COLD FOODS:
	•	Preparing & Holding Cold Foods	•	Ways To Safely Thaw Frozen Foods
	•	Holding Cold Foods

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