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Created by Maestro
Category Safety > Food Services and Distribution Safety
Foodborne illnesses impact millions of Americans each year, resulting in 128,000 hospitalizations and 3,000 deaths. In addition, serious allergic reactions to food send 30,000 Americans to the emergency room each year. These incidents are largely preventable using proper food preparation and handling methods, which limit the transfer of germs and allergens between foods.
In this self-directed course, you’ll learn about the different types of contamination and what causes them, as well as CDC and USDA guidelines for food safety. Understand how to handle food using the best practices for storage and preparation through illustrations, interspersed learning checks, and a 10-question assessment.
This course includes some information about food allergies. For more on that topic, check out Maestro's course called "Allergy Awareness."
Types of Contamination
Causes of Foodborne Illness
WHO's Four Simple Steps to Food Safety
Assessment
Summary
Recognize the importance of food safety practices
Identify the 3 types of contamination: biological, physical, and chemical contamination
Understand the difference between cross-contamination and cross-contact
Know the 4 simple steps to food safety: clean, separate, cook, and chill
Recognize the importance of personal hygiene practices as they relate to food safety
Understand the foundations of temperature control and apply best practices
HTML5 course windows: Internet Explorer 11, Microsoft Edge (latest version), Google Chrome (latest version), Firefox (latest version)Mac: Safari (latest version), Google Chrome (latest version), Firefox (latest version)Mobile: Safari in Apple iOS 10 or later, Google Chrome in Apple iOS 10 or later, Google Chrome in Android OS 4.4 or later
English
Or
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Foodborne illnesses impact millions of Americans each year, resulting in 128,000 hospitalizations and 3,000 deaths. In addition, serious allergic reactions to food send 30,000 Americans to the emergency room each year. These incidents are largely preventable using proper food preparation and handling methods, which limit the transfer of germs and allergens between foods.
In this self-directed course, you’ll learn about the different types of contamination and what causes them, as well as CDC and USDA guidelines for food safety. Understand how to handle food using the best practices for storage and preparation through illustrations, interspersed learning checks, and a 10-question assessment.
This course includes some information about food allergies. For more on that topic, check out Maestro's course called "Allergy Awareness."