Learning Objectives

At the end of this course, you will be able to:

• Identify symptoms and diseases that must be reported to a manager and/or the regulatory authority

• Identify how personal hygiene affects food safety and how to prevent, treat, or clean-up hazards that could contaminate food

• Identify procedures used to receive, store, prepare, display, and serve food to prevent contamination

• Recognize foods that require time and temperature control for safety, know how to use a food thermometer, and identify time and temperature requirements for cooking, cooling, thawing, reheating, and holding

• Identify locations used for food and chemical storage and labeling procedures used for food and chemicals stored in their non-original containers

• Identify the eight major food allergens and how to prevent cross-contact risks

• Classify appropriate food-contact surface materials and storage requirements for utensils, linens, single-use materials, and equipment

• Identify procedures for cleaning and sanitizing food- and non-food-contact surfaces

• Recognize facility design requirements for food establishments

• Identify which records should be kept on file at a food establishment and the amount of time they must be kept

• Identify managerial responsibilities for employee training, imminent health hazards, facility tours, food recalls, menu and product labeling, and serving food to highly susceptible populations