Course outline for
Food Safety Essentials
Food Safety Essentials Course Outline
Session One: Course Overview
Course Overview
Learning Objectives
Pre-Assignment
Pre-Course Assessment
Session Two: Personal Hygiene
Handwashing and Hand Hygiene
Work Attire and Practices
Reporting Illness
Session Three: Time and Temperature Control
Food Preparation
Thermometers
Storage
Session Four: Cleaning and Sanitizing
Cleaning Versus Sanitizing
Steps to Cleaning and Sanitizing
Garbage Management and Pest Control
Personal Action Plan
Course Summary
Recommended Reading List
Post-Course Assessment
Pre- and Post-Course Assessment Answer Key
Pre-Course Assessment
Post-Course Assessment
Assignment Answer Key
Session Two: Personal Hygiene
Session Three: Time and Temperature Control
Session Four: Cleaning and Sanitizing
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More Course Outlines in this Series
- Food Safety Management Systems
- Regulations and Standards for Food Safety
- Microorganisms and Food Safety
- Safe Food Handling
- Keeping Food Safe
- Contamination and Food Allergens
- Hazards in the Flow of Food
- Safe Storage of Food
- Safe Preparation of Food
- Serving Food Safely
- Safe Facilities and Equipment
- Cleaning and Sanitizing
- Pest Management
- Food Safety Essentials
- Training Staff on Food Handling
- Safe Purchasing and Receiving Practices for Food Safety