Course outline for
Serving Food Safely
Serving Food Safely Course Outline
Session One: Course Overview
Course Overview
Learning Objectives
Session Two: Holding Food
Food Holding Guidelines
Self-Service
Off-Site Service
Food Holding Scenarios
Session Three: Serving Food
Guidelines for Serving Staff
Guidelines for Kitchen Staff
Personal Action Plan
Recommended Reading List
Course Evaluation
General Information
General Evaluation
Final Thoughts
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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