Safe Food Handling: Preventing Food Borne Illness
Created for the state of California but perfect for any organization within the United States, this course instructs employees who prepare, handle, or serve food in proper handling techniques and how they can prevent dangerous food borne illnesses from occurring. Topics also include cross contamination, parasites, hand washing, chemicals and sanitation, inadequate cooking temperatures, as well as the importance of temperature control and pest control.
This material is to be used for educational purposes only. BASC Group, Inc. makes no claim to the accuracy and effectiveness of the material herein to your organization and shall not be held liable in whole, or in part for any of the information contained and/or communicated within. Consult with your supervisor for your organization`s official policy and procedures in relation to the information contained within this material.