Course Overview

• Overview
  • Why Should I Take FOODSAFE?
  • Course Presentation
• Unit 1 – Introduction
  • Top Ten Improper Food Handling Practices
  • Top Six Job Hazards
  • Risks and Consequences
  • Responsibilities
  • Food Safety Plan
• Unit 2 – Food Service Illness and Injury
  • Microbiology
  • Cycle of Transmission
  • Methods of Transmission
  • Causes of Foodborne Illness
  • Breaking the Links
• Unit 3 – Receiving and Storing Food
  • Receiving and Storing Procedures
  • Food and Chemical Storage
  • Manual Handling and Safe Storage
• Unit 4 – Preparing Food
  • Classification of Foods
  • Effects of Temperature
  • Effects of Time
  • Control Sources of Food Contamination
  • Tools and Equipment
  • Hot Materials and Surfaces
• Unit 5 – Serving Food
  • Personal Habits and Hygiene
  • Setting Tables
  • Serving Food
  • Food Protection and Transportation
  • Food Allergies and Foodborne Illness Complaints
  • When Not to Work
• Unit 6 – Cleaning
  • Clearing and Cleaning
  • Types of Dishwashing
  • Procedures for Proper Ware Washing
  • Other Cleaning