If workers do not know how to prevent microorganism and pathogen growth, food will become unsafe to serve. This one-and-a-half-hour course will teach workers how to keep food safe from pathogen growth.
Topics covered in the course include:
Identifying the “big six” pathogens.
Recognizing common bacteria, viruses, parasites, fungi, and toxins.
Recognizing symptoms and sources of common pathogens.
Understanding how bacteria, viruses, and parasites reproduce and spread.
We also offer an eLearning solution as well. For an initial overview of this solution, please watch this short video.