Food Safety and Sanitation Basics
Staff member with a blue apron washing his hands.
Public health has seen vast improvements in recent years, but nevertheless, there are still cases of food-borne illness that can result in hospitalization, or even death.
You—as a representative of the food retail industry—may be one of the last people to handle a consumer’s food before it reaches his or her home. For this reason, it is vital that you ensure your store is sanitized and the food you sell is safe for your consumers to eat.
Course Duration: 60m
This course has the following objectives:
•Identify the temperature requirements for food.
•Identify ways to keep equipment free of foof contaminination.
•Select good hygiene practices to follow when working with food.
•Identify the different federal regualted food inspected symbols.