According to the Centers for Disease Control (CDC),every year about 48 million people – roughly one in six people in the United States – get sick from eating contaminated food.
Keep your business in compliance with the numerous regulating agencies for food safety and sanitation.
This two-module course outlines the risks involved with serving food and how to prevent foodborne illness. It also covers kitchen safety rules and procedures, including receiving and preparing food safely and sanitizing the facilities.
Employees learn how to comply with Federal, State and Local Agency guidelines for safe handling of food, and will understand the serious consequences of disregarding even one of the rules or procedures.
(Course Duration - 52 minutes)
*Please note that this is not the Food Safety Certification course. This training offers a basic understanding of food safety. If you need to be Food Safety Manager Certified, click here.