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Created by Safety Instruct
Category Safety > Food Services and Distribution Safety
This course focuses on the critical aspects of food safety, emphasizing the potential severity of foodborne diseases and the importance of proper food handling in kitchens. Participants will gain insights into common foodborne illnesses, including salmonella and botulism, arising from improper storage and handling of food. The course underscores the necessity of diligence, discipline, and constant vigilance in food preparation to ensure the safety of both the kitchen environment and consumers. Recognize the seriousness and potential consequences of foodborne diseases beyond common symptoms like vomiting and diarrhea. Describe the specific risks associated with prevalent foodborne illnesses such as salmonella and botulism, including their causes, symptoms, and potential fatalities. Develop skills in proper food handling, storage, and inspection of expiration dates to prevent the occurrence and spread of foodborne diseases in a kitchen setting.
Course Objectives:
Recognize the seriousness and potential consequences of foodborne diseases beyond common symptoms like vomiting and diarrhea.;Describe the specific risks associated with prevalent foodborne illnesses such as salmonella and botulism, including their causes, symptoms, and potential fatalities.;Develop skills in proper food handling, storage, and inspection of expiration dates to prevent the occurrence and spread of foodborne diseases in a kitchen setting.;;
Duration: 6 min.
Recognize the seriousness and potential consequences of foodborne diseases beyond common symptoms like vomiting and diarrhea.
Describe the specific risks associated with prevalent foodborne illnesses such as salmonella and botulism, including their causes, symptoms, and potential fatalities.
Develop skills in proper food handling, storage, and inspection of expiration dates to prevent the occurrence and spread of foodborne diseases in a kitchen setting.
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English
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This course focuses on the critical aspects of food safety, emphasizing the potential severity of foodborne diseases and the importance of proper food handling in kitchens. Participants will gain insights into common foodborne illnesses, including salmonella and botulism, arising from improper storage and handling of food. The course underscores the necessity of diligence, discipline, and constant vigilance in food preparation to ensure the safety of both the kitchen environment and consumers. Recognize the seriousness and potential consequences of foodborne diseases beyond common symptoms like vomiting and diarrhea. Describe the specific risks associated with prevalent foodborne illnesses such as salmonella and botulism, including their causes, symptoms, and potential fatalities. Develop skills in proper food handling, storage, and inspection of expiration dates to prevent the occurrence and spread of foodborne diseases in a kitchen setting.
Course Objectives:
Recognize the seriousness and potential consequences of foodborne diseases beyond common symptoms like vomiting and diarrhea.;Describe the specific risks associated with prevalent foodborne illnesses such as salmonella and botulism, including their causes, symptoms, and potential fatalities.;Develop skills in proper food handling, storage, and inspection of expiration dates to prevent the occurrence and spread of foodborne diseases in a kitchen setting.;;
Duration: 6 min.