Introduction to Food Sanitation, Hygiene, Risk


Certificate Awarded

Certificate of Achievement*

Prerequisites

None

Course Description

This course is an introductory course developed to orient and prepare food service workers to maintain a constant awareness of food safety and to ensure that proper procedures in the preparation and serving of food are followed.

Course Outline

1.0 Basic Microbiology

2.0 Cross Contamination

3.0 Foreign Material Detection

4.0 Hazard Analysis Critical Control Point (HACCP)

5.0 Personal and Equipment Hygiene

6.0 Pest Control

7.0 Sanitation

8.0 Time and Temperature Controls

9.0 Bioterrorism: Food Security and Risk


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Course Section List

There are no sections available for this course. Some courses are based on public/industry interest.Please fill out our course communication form to express interest in this course which will help us in organizing future sections.