This course provides essential knowledge on food safety, regulations, and techniques needed to maintain a safe food environment. You’ll learn how proper food handling not only ensures compliance with the law but also protects public health and improves business success. The course will cover the importance of food safety, food defense, contamination prevention, temperature control, personal hygiene, cleaning and sanitizing, pest control, and the responsibilities of a Person in Charge (PIC). Mastering these principles will help you prevent foodborne illnesses and maintain a safe, compliant establishment.
Upon completion of this course, you will be able to:
- Define food safety and its goals, benefits, impact, and proper adherence.
- Recall biohazards, symptoms and causes of common foodborne illnesses, identify spoilage signs, and causes.
- Identify three types of contamination and explain how food becomes hazardous and recognize how to preserve food.
- Understand time, temperature, and control with relation to food handling and how to properly take the temperature of food and maintain the proper temperature while storing food, and list different types of tools used to measure temperature, understand what food allergies are and identify signs of an allergic reaction.
- Discuss personal hygiene importance and practices, and food handling practices and techniques.
- Understand procedures for acquiring and receiving food, considerations for meat and poultry, and proper food storage.
- Identify both proper and improper cleaning and sanitizing procedures and implications.
- Identify signs and elimination procedures for pest infestation.
Lesson 01: Introduction to Food Safety
Lesson 02: Biohazards, Foodborne Illness, and Food Spoilage
Lesson 03: Contaminants
Lesson 04: Purchasing, Receiving and Storing Food
Lesson 05: Food and Temperature Control
Lesson 06: Employee Health, Hygiene & Training
Lesson 07: Cleaning & Sanitizing
Lesson 08: Pest Control
