Food Safety and Handling

  • 17 topics | 1h 1m 48s
  • Up to 30 languages
  • Transcripts
Each year, bacteria in food causes millions of illnesses in the US. According to the Food and Drug Administration, between 2% and 3% of all foodborne illnesses result in secondary long-term illnesses. Some strains of E. coli can cause kidney failure in infants, and salmonella can lead to reactive arthritis and serious infections. In addition to the risks from badly prepared or mishandled food, there is the potential risk of malicious contamination. Those involved in food preparation must follow safe procedures to ensure that food contamination and its associated illnesses are prevented. This course focuses on the health risks associated with improperly handled food. It highlights the ways in which food can become contaminated and provides guidelines for storing and handling food safely. By applying the procedures recommended in this course, you can minimize the risk of food-related illnesses.The course was developed and reviewed with subject matter support provided by certified subject matter experts and industry professionals. Please note, the course materials and content were current with the laws and regulations at the time of the last expert review, however, they may not reflect the most current legal developments. Nothing herein, or in the course materials, shall be construed as professional advice as to any particular situation with respect to compliance with legal statutes or requirements.

WHAT YOU WILL LEARN

  • Food Safety and Handling
  • identify the most common illnesses caused by the biological contamination of food
  • identify less common illnesses caused by the biological contamination of food
  • Knowledge Check: Contamination and Infection
  • identify foods and the pathogens they are prone to carry
  • identify foods and the contaminants they are prone to carry
  • Knowledge Check: Contamination Risks
  • identify food-related illnesses and their associated symptoms
  • Knowledge Check: Food-related Illnesses
  • identify the proper procedures for refrigerating food
  • identify the proper guidelines for heating food
  • recognize instances when food is safe or unsafe to eat
  • Knowledge Check: Refrigeration and Heating
  • identify the guidelines for preventing cross-contamination of food
  • Knowledge Check: Preventing Cross-contamination
  • recognize procedures for dealing with food security issues
  • Knowledge Check: Food Security
  • recognize how to maintain suitable levels of personal hygiene when in contact with food in given scenarios
  • identify suitable hand hygiene procedures
  • Knowledge Check: Hand Washing and Hygiene
  • identify procedures for using gloves when handling food
  • identify instances in which gloves should be changed
  • Knowledge Check: Using Gloves

IN THIS COURSE

  • Food Safety and Handling
    1m
  • Contamination and Infection
    8m
  • Knowledge Check: Contamination and Infection
    2m
  • Contamination Risks
    4m
  • Knowledge Check: Contamination Risks
    2m
  • Food-related Illnesses
    5m
  • Knowledge Check: Food-related Illnesses
    3m
  • Refrigeration and Heating
    7m
  • Knowledge Check: Refrigeration and Heating
    3m
  • Preventing Cross-contamination
    2m
  • Knowledge Check: Preventing Cross-contamination
    1m
  • Food Security
    2m
  • Knowledge Check: Food Security
    2m
  • Hand Washing and Hygiene
    4m
  • Knowledge Check: Hand Washing and Hygiene
    3m
  • Using Gloves
    2m
  • Knowledge Check: Using Gloves
    2m

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