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Food Handler's Safety Course

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This three-hour, non-certified, Food Handler's Safety Course will take the employee through the fundamentals of food safety. By the time they have completed this course they will have a better understanding of what foodborne illnesses are, how they are caused, and what they can do to help prevent them. There is no separate final exam involved as part of this course. The fee is $15 for this course.

The course is divided into ten lessons:

1. INTRODUCTION TO FOOD SAFETY:
 

Welcome

What is Foodborne Illness?
 
What is Contamination? 
Micro-organisms
 
Bacterial Growth
Potentially Hazardous Foods
 
Three Causes Of Foodborne Illness    
     
2. HEALTH & PERSONAL HYGIENE:
 
Health & Personal Hygiene
Eating at Work
     
3. HAND WASHING:
  
Hand Washing
When Should You Wash Your Hands?
     
4. CLEANERS AND SANITIZERS:
  
The Meaning of ‘Clean’ and ‘Sanitized”
Cleaning
 
Sanitizing    
     
5. CLEANING AND SANITIZING PROCEDURES:
  
Cleaning Procedures
Sanitizing Procedures
 
 
6. THERMOMETERS:
  
Thermometers
Calibrating Thermometers
 
Three Hints For Using Thermometers Correctly
 
7. FREEZING & REFRIGERATION:
  
Temperatures and Techniques
Basic Rules For Refrigeration
  Basic Rules For Freezing
Guidelines Freezing and Refrigeration
     
8. COOKING & HOLDING HOT FOODS:
 
Cooking & Holding Hot Foods
Time and Temperature Review
 
Important Rules For Taking Temperature
 
 
 
9. COOLING TEMPERATURES AND TECHNIQUES:
 
Cooling Temperatures and Techniques
Safe Methods For Cooling Foods
 
Safe Methods For Reheating Foods
 
         
10. PREPARING & HOLDING COLD FOODS:
 
Preparing & Holding Cold Foods
Ways To Safely Thaw Frozen Foods
 
Holding Cold Foods