Course Description
Preventing cross-contamination of food allergens is an essential part of providing safe food service. Foodborne illnesses impact millions of Americans each year, resulting in 128,000 hospitalizations and 3,000 deaths. In addition, serious reactions to food allergens send 30,000 Americans to the emergency room each year. These incidents are largely preventable using proper food preparation and handling methods, which limit the transfer of germs and allergens between foods.
In this self-directed course, you’ll learn about common food allergens and how to prevent cross-contamination, as well as the best food safety practices for food handlers based on guidelines from the USDA and CDC. Understand the best practices for food production and management through illustrations, interspersed learning checks, and a 10-question assessment.
Course Objectives
- Recognize the importance of food safety practices
- Identify the 3 types of contamination: biological, physical, and chemical contamination
- Understand the difference between cross-contamination and cross-contact
- Know the 4 simple steps to food safety: clean, separate, cook, and chill
- Recognize the importance of personal hygiene practices as they relate to food safety
- Understand the foundations of temperature control and apply best practices
Prices
| Member Status |
Price |
| *Member |
$24 |
| Nonmember |
$34 |
*Login to access IAAPA member pricing.
Details
CEUs: .50
Training Time: 20 minutes
Language: American English
Key Features: Inline Activities, Post-Assessment
