Food Safety for Food Handlers

Learning objectives

State the importance of following required safe food handling practices
Identify the function and use of different types of food thermometers during cooking
Identify the steps in calibrating a food thermometer
Recognize adequate cooking times and temperatures for a variety of foods
Identify how to take a proper temperature
Recognize when and how to keep food thermometers sanitized
Define food safety hazards, including the three types of hazards
Identify how to prevent food hazards during receiving and storage
Identify how to prevent food hazards during preparation and service
Identify how to prevent food hazards from the environment
Identify how to prevent food hazards from people
Define the food temperature danger zone
Identify foods that will and will not support the rapid growth of harmful bacteria
Identify proper methods to keep cold food cold
Identify proper methods to keep hot foods hot
Identify methods to properly cool hot food for later service

Course overview

This course covers how to use thermometers to ensure foods are properly cooked and safe to eat, how to clean and sanitize them, and the required cooking times and temperatures for specific foods. It also defines contamination and its sources, and how to prevent it during receiving, storage, preparation, and service. In addition, it describes how to prevent contamination from other food, equipment, utensils, and the environment. The food temperature "danger zone" that allows harmful bacteria to multiply rapidly is also addressed, as well as which foods support the rapid growth of harmful bacteria and are considered "potentially hazardous" and which foods are not. Instruction for keeping cold foods cold and hot foods hot is also included. Finally, this lesson covers the methods for properly cooling hot foods for later service to prevent bacteria from multiplying.

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