FOOD SAFETY

TOPIC: Food Safety

 OUTCOMES:

1. Describe the link between improper food handling, poor personal hygiene, and food-borne illness

2. Demonstrate proper hand washing technique and describe how this helps prevent food-borne illness

3. List signs and symptoms of food-borne illness

4. List criteria for safe food handling, storing, preparation, and serving

5. Identify appropriate response to food recalls

6. Knowledge of kitchen safety and how to prevent injury in food preparation

7. Identify the importance of food expiration dates and the purchase of food that is not damaged or compromised

Mode of Instruction:

Blended Learning (Online + Instructor-Led)

Instructor-Led Class

 Minimum Number of Course Hours: 1

 Number of Sessions Per Course: 4