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This course covers the following information:

Food Handling Safety: Sources of Foodborne Illnesses

  • Why there are federal, state and local regulations that require companies and employees to handle food safely.
  • The different types of microscopic organisms that can cause foodborne illnesses.
  • The symptoms of foodborne illnesses.

Food Handling Safety: Personal Hygiene for Food Handlers

  • Why personal hygiene is important for employees who handle food.
  • The personal hygiene habits a worker should have if they are handling food.
  • Why anyone who is sick should not be handling food.

Food Handling Safety: Washing Your Hands

  • Why washing your hands is a professional and sanitary requirement for food handlers.
  • How to wash your hands properly and thoroughly.
  • How often during your workday you should be washing your hands when you are working with food.

Food Handling Safety: Cleaning and Sanitizing

  • The difference between "cleaning" and "sanitizing".
  • How to properly "clean" and "sanitize" prep tables, utensils and equipment that come into contact with food.

Food Handling Safety: Preventing Cross-Contamination

  • What "cross-contamination" is and why preventing it is important.
  • The problems that can result from cross-contamination.
  • The steps you can take to prevent cross-contamination.

Food Handling Safety: Controlling Food Temperatures

  • How temperature plays a role in food safety.
  • The temperature that meats should be cooked to before they are considered safe to eat.
  • Why it is important to refrigerate food when it is being stored.