Basic Food Safety Course Overview

The purpose of this course is to teach food handlers how to handle food safely such that they can play a role in preventing Foodborne Illness in their establishments. This course is not intended to train microbiologists or sanitarians, but to instill a basic understanding and awareness toward critical food safety concepts.

The course is made up of 6 chapters and takes approximately 75 minutes to complete. Participants can complete the course in the same session, or start the course and resume progress at a later time. Once participant completes the course, they will immediately gain access to the test. Once a course has begun, it must be completed within 3 months or the user must start over.

Learning Objectives

Chapter

(Order of Topics)

#1: FOODBORNE ILLNESS AWARENESS

At the end of this program, food handlers should understand foodborne illness as a major health problem in the United States.

#2: ROLE OF PERSON IN CONTROL

At the end of this program, food handlers should be able to recognize the responsibilities of the Person-in-Charge.

Chapter 1: Introduction to Foodborne Illness

  1. The Problem
  2. Food Hazards
  3. Role of Person-in-Charge
  4. Highly Susceptible Populations
  5. Common Food Allergens

#3: HANDWASHING CONTROL

At the end of this program, food handlers should know the requirements surrounding proper handwashing as it relates to the prevention of foodborne illness.

#4: EMPLOYEE HEALTH AND HYGIENE

At the end of the Program, food handlers should understand the role employee health and hygiene plays in preventing foodborne illness as well as the measures they must take to keep food and the public safe.

Chapter 2: Health and Hygiene

  1. Good Personal Hygiene Practices
  2. Symptoms and the Big 6
  3. Proper Handwashing Procedure
  4. When to wash hands
  5. Avoid bare hand contact with RTE Foods

#5: FINAL COOKING TEMPERATURE

At the end of this program, food handlers should know the proper final cooking temperatures for hazardous food products.

#6: TEMPERATURE CONTROL

At the end of this program, food handlers should know the proper final cooking temperatures for hazardous food products.

Chapter 3: Temperature Control

  1. Bacteria Growth and the Danger Zone
  2. Potentially Hazardous Foods (TCS Foods)
  3. Hot and Cold Holding
  4. Thawing, Cooling, and Reheating
  5. Final Cooking Temps
  6. Proper Thermometer Use

#7: CONTAMINATION AND CROSS-CONTAMINATION CONTROL

At the end of this program, food handlers should be able to identify situations of contamination and potential cross-contamination and know how to prevent them.

Chapter 4: Avoiding Cross-Contamination

  1. What is Cross-Contamination?
  2. Safe Preparation and Storage Methods
  3. Cleaning vs. Sanitizing
  4. Safe Dishwashing
  5. Preventing Pests

Chapter 5: Safe Food Sources

  1. Approved Food Sources
  2. Inspecting and Receiving Food

SUMMARY AND REVIEW

Chapter 6: Food Handler Top Ten

  1. Review 10 key takeaways from the learning material
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