Course outline for
Hazards in the Flow of Food
Hazards in the Flow of Food Course Outline
Session One: Course Overview
Course Overview
Learning Objectives
Pre-Assignment
Pre-Course Assessment
Session Two: Cross-Contamination
Flow of Food
Pre-Assignment Review
What is Cross-Contamination?
Example of Cross-Contamination
Preventing Cross-Contamination
Session Three: Time-Temperature Control
Time-Temperature Abuse
Temperature Monitoring Scenario
Types of Thermometers
How to Calibrate Thermometers
How to Use Thermometers
Cleaning and Sanitizing
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: Cross-Contamination
Session Three: Time-Temperature Control
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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