Food Safety and Safe Food Handling
Keeping food safe for customers, aligned with food handler and food manager certification: foodborne illness and the people most at risk, the FDA Food Code as adopted by states and local health departments, biological, chemical and physical hazards, the danger zone and time and temperature control for safety foods, receiving and storage, thawing, cooking, cooling and reheating, cross-contamination, personal hygiene and the illness reporting rules for the Big 6, cleaning and sanitizing, pests, the major food allergens under FALCPA and the FASTER Act, HACCP basics, and preparing for a health inspection.
HSE-381 12 lessons · 3 h 31 min ▶ Video lessons coming soon
Offered by HSM University · Safety Training
This is the American version of this course. See the Canadian version.
What you'll learn
- Explain how foodborne illness happens, which pathogens cause it most often, and who is at greatest risk.
- Describe how the FDA Food Code, Georgia's food service rules and the county health department shape food safety in a restaurant.
- Recognize biological, chemical and physical hazards in food and the conditions that let bacteria grow.
- Keep time and temperature control foods out of the danger zone and use and calibrate probe thermometers.
- Receive, store, label and date food so that it stays safe and is used in time.
- Thaw, cook, cool and reheat food to the limits that make it safe.
- Prevent cross-contamination from hands, boards, cloths, storage, equipment and people.
- Follow handwashing and personal hygiene rules and apply the illness reporting and exclusion rules.
- Clean and sanitize correctly, run a three-compartment sink, clean up vomit safely and support integrated pest management.
- Identify the allergens named in law, keep an allergen matrix and handle an allergy order and an allergic reaction.
- Apply the seven HACCP principles and build and maintain a restaurant food safety plan.
- Prepare for, take part in and follow up on a health inspection.
Course content
12 lessons · 3 h 31 min total · final exam
- 1 Foodborne illness and who is at risk 20 min · quiz
- 2 Food safety law and inspections 17 min · quiz
- 3 Biological, chemical and physical hazards 17 min · quiz
- 4 Time and temperature control 16 min · quiz
- 5 Receiving and storing food 17 min · quiz
- 6 Thawing, cooking, cooling and reheating 17 min · quiz
- 7 Preventing cross-contamination 20 min · quiz
- 8 Personal hygiene and illness reporting 19 min · quiz
- 9 Cleaning, sanitizing and pest control 17 min · quiz
- 10 Food allergens 17 min · quiz
- 11 HACCP and food safety plans 17 min · quiz
- 12 Capstone: passing a health inspection 17 min · quiz
- E Final exam 20 questions
Requirements
Recommended background. You can start any course at any time.
Description
Keeping food safe for customers, aligned with food handler and food manager certification: foodborne illness and the people most at risk, the FDA Food Code as adopted by states and local health departments, biological, chemical and physical hazards, the danger zone and time and temperature control for safety foods, receiving and storage, thawing, cooking, cooling and reheating, cross-contamination, personal hygiene and the illness reporting rules for the Big 6, cleaning and sanitizing, pests, the major food allergens under FALCPA and the FASTER Act, HACCP basics, and preparing for a health inspection.