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Created by Food Safety Ed
Category Safety > Food Services and Distribution Safety
Understanding Food Safety Basics (Pre-Course to "POP Food Safety Inspector")
Certified in Texas. This is a pre-course for "Becoming a POP Food Safety Inspector", where you will learn how to perform a Health Department Self-Inspection in a POP environment.
During this course, you will gain basic knowledge of the risks and causes of Foodborne Illness and how this affects our customer's health and our business.
Each section will focus on learning the "CCP's - Critical Control Points" to ensuring proper food safety handling and includes a short knowledge check, to help you identify which food safety areas that need additional review.
Topics:
1. Foodborne Illness: Risks, Costs, and Affects
2. Primary Causes of Foodborne Illness
3. FDA: Safe Food Handling and HACCP
4. Hand Washing and Glove Usage
5. Five Rules of Safe Foods Storage
6. Thawing and Reheating Food
7. Cooking and Holding Food
8. Daily Food Safety Standards
9. Ten Step Crisis Management Plan
English
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Understanding Food Safety Basics (Pre-Course to "POP Food Safety Inspector")
This is a pre-course for "Becoming a POP Food Safety Inspector", where you will learn how to perform a Health Department Self-Inspection in a POP environment.
During this course, you will gain basic knowledge of the risks and causes of Foodborne Illness and how this affects our customer's health and our business.
Each section will focus on learning the "CCP's - Critical Control Points" to ensuring proper food safety handling and includes a short knowledge check, to help you identify which food safety areas that need additional review.