If workers do not know how to keep food safe, a food establishment runs a high risk of a foodborne illness outbreak. This one-and-a-half-hour course will teach workers how to identify and prevent food hazards, including illnesses.
Topics covered in the course include:
Identifying biological, chemical, and physical hazards
Recognizing common pathogens
How to avoid the five major risk factors for foodborne illness
How to avoid cross-contamination
Identifying which foods are more at risk for spreading foodborne illness
We also offer an eLearning solution as well. For an initial overview of this solution, please watch this short video.