Introduction to Food Sanitation, Hygiene, Risk


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.

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


ATTENTION: Your acceptance notification will be E-mailed to the E-mail account you provide during the registration process. Please remember to check your Junk E-mail folder for any communications that may have been filtered to that location.

Minimum class sizes are required to deliver courses, should these minimums not be achieved classes could be postponed or rescheduled.