An Introduction to Food Handling, Safety and Sanitation
During this course you will learn the importance of food handling, identification, safety and sanitation. Key points will include storage, personal and facility hygiene, cooking and storage temperatures, common illness associated with improper sanitation and/or cooking and what to look for when receiving food from purveyors.
Please Note: This course is a self-study course to help students understand the basics of food safety. If your goal is to become ServSafe certified you should contact your local National Restaurant Association to take their ServSafe food safety prep course. In order to become ServSafe certified, you have to pass the official ServSafe class. You cannot become ServSafe certified through this class.
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At the successful completion of this course, you should be able to pass the National Restaurant Association`s ServSafe sanitation exam (administered by the National Restaurant Association). Passing the exam you will be more employable because of a demonstrated understanding of restaurant sanitation and cooking procedures, proper food identification and ensuring healthy products arrive at your back door.
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A brief personal introduction paper will be assigned week one and due week two. Each week will consist of case study and multiple choice questions reflecting the current lesson. A practice exam is assigned week 5 and is due week 6.
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Providing safe food and the microworld.
Contamination, food allergies, foodborne illness, safe food handling, purchasing and receiving safe food.
Keeping food safe in storage, protecting food during preparation.
Protecting food during service, HACCP system, sanitary facilities and equipment.
Cleaning and sanitizing, pest management.
Food safety regulation and standards, food training safety.
Contact Hours: 24
