Course outline for
Keeping Food Safe
Keeping Food Safe Course Outline
Session One: Course Overview
Course Overview
Learning Objectives
Pre-Assignment
Pre-Course Assessment
Session Two: Foodborne Illness
Challenges to Food Safety
The Cost of Foodborne Illness
How Foodborne Illnesses Occur
Identifying Hazards Scenarios
How Food Becomes Unsafe
Session Three: Practices Related to Foodborne Illness
Time-Temperature Abuse
Cross-Contamination
Poor Personal Hygiene
Poor Cleaning and Sanitizing
Food Most Likely to Become Unsafe
Populations at High Risk of Foodborne Illness
Key Practices for Ensuring Food Safety
Course Summary
Recommended Reading List
Personal Action Plan
Post-Course Assessment
Pre- and Post-Course Assessment Answer Key
Pre-Course Assessment
Post-Course Assessment
Assignment Answer Key
Session Two: Foodborne Illness
Session Three: Practices Related to Foodborne Illness
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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