Together with the San Diego County Department of Environmental Health and Food Services Professionals, we work to minimize the potential of foodborne illness. The goal of the course is to improve the skills, behaviors and food preparation practices of industry leaders, employees, and vendors to ensure safe delivery of food products to the public.
San Diego County Code requires all food handlers who are employees of a food facility involved in the preparation, storage, service, or handling of food products to undergo food handler training. This includes chefs, servers, bartenders, and deli workers who may come in contact with food products, utensils, or equipment like dishwashers and kitchenware.
This course covers food safety issues, regulations, and techniques to maintain a food-safe environment. It will also help you to better understand how handling food correctly is not only the law, but also a safety requirement and a practice that can positively impact the profitability of a food business.
After completing this course, you will be able to:
- Define food safety and the impact on proper adherence, critical control points, and industry requirements
- Identify major causes of foodborne illness and ways to prevent
- Understand the importance of employee health and hygiene
- Identify three types of contamination, explain how food becomes hazardous, and recognize how to preserve food
- Comprehend time, temperature, and control with relation to food handling
- Recite and recall consumer advisory disclosures, reminders, and requirements
- Considerations for approval of meat, poultry, and food sources and storage methods
- Perform steps to clean, sanitize, and dry equipment
- Identify signs and eradication procedures for pest infestation
This course focuses on the following topics:
- Lesson 1: Introduction to Food Safety
- Lesson 2: Major Causes of Foodborne Illness
- Lesson 3: Employee Health and Hygiene
- Lesson 4: Protection from Contamination
- Lesson 5: Temperature Control
- Lesson 6: Consumer Advisory Requirements
- Lesson 7: Approved Food Sources and Storage
- Lesson 8: Sanitizing Equipment and Utensils
- Lesson 9: Pest Control
