Food Handling Safely
Training Course

Most of the diseases are caused by the unbalanced spicy food, carelessness in food storage and less knowledge about the food handling. Safe steps in food handling, cooking, and storage are essential in preventing food borne illness.  The training will address the concept of prevention of food borne illness, personal hygiene, contaminations, and controls to educate the audience on the subject matter for the prevention of food borne illness.

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Course Content:

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Your Role in Helping Prevent Food borne Illness

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• The Role of Management, Food borne Illness

• Temperature Control and Final Cooking Temperature

• Contamination and Cross Contamination

• How to Prevent the Spread of Disease?

• Employee Practices

• How You Look and How You Act

• Beverages

• What Makes People Sick from Food?

• Potentially Hazardous Foods

• Bacteria and Other Germs

• Chemicals and Physical Contamination

• The "Danger Zone" and When to Discard Food

• Cold Holding and Hot Holding

• Safe Storage Practices

• How to Use a Food Thermometer

• Cooling Hot Foods, Date Marking, Pests