Food Handling Safety

The Center for Disease Control and Prevention (CDC) estimates that every year 48 million people get sick from a foodborne illness, 128,000 are hospitalized, and 3,000 die. Businesses that market, prepare or serve foods to the consumer are required to ensure their food is safe to eat, and the employees who perform food handling duties play a vital role in preventing contamination and the spread of foodborne illnesses.

This Food Handling Safety course starts by discussing sources of foodborne illnesses. The course continues to demonstrate good personal hygiene for food handlers, handwashing, practices for preventing cross-contamination, and proper sanitization.

Use this course to train team members to ensure a clear and consistent understanding of techniques to prevent foodborne illness and ensure cleanliness in work areas and with customers.

   This course is in the Video On Demand format, to read about Video On Demand features click here.

Food service workers and their managers

• Introduction
• Sources Of Foodborne Illnesses
• Personal Hygiene For Food Handlers
• Washing Your Hands
• Cleaning And Sanitizing
• Preventing Cross-Contamination
• Controlling Food Temperatures
• Conclusion

• Good Manufacturing Practices In The Food Industry Part I
• Good Manufacturing Practices In The Food Industry Part II
• HACCP: Hazard Analysis And Critical Control Points In The Food Industry