In this module. we will define Cross Contamination, review the different types of Cross Contamination, as well the types of bacteria that causes food contamination, study cases in the news of contamination and food poisoning, and preventative measures to follow when transporting, prepping, cooking, selling and storing foods in three environments: at home, in restaurants, and in stores or shops. This module will take approximately 40 minutes to complete.
This course will take approximately 27 minutes to complete. This training session will discuss the hazards of mold both in the workplace and at home. We will learn how to detect mold, where to find it, the health hazards of exposure, how to clean up small mold contamination, and how to prevent mold from growing.
This course will take approximately 25 minutes to complete. OSHA's Bloodborne Pathogens Standard requires that you provide a program that will define bloodborne pathogens, explain how the disease is transmitted, identify employees at risk, determine protective measures to prevent exposures, develop exposure response procedures, and provide medical evaluations for employee exposures.