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Preventing Cross Contamination in the Kitchen

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.

Visited 202 times

Mold Hazards and Prevention Course

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.

Visited 783 times

OSHA's Bloodborne Pathogens Standard Course

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.

Visited 2,192 times