According to the CDC, every year in the US, 48 million people are infected with a food borne illness, 128,000 are hospitalized and 3,000 people die. Nobody wants this to happen; and,it doesn’t have to. Foodborne illnesses can be prevented.
The first step is education. This program provides basic, introductory instruction on the six major elements of food handler safety.
Key Learning Points
- Food-borne illnesses
- Time and temperature control
- Personal hygiene
- Preventing contamination
- Cleaning and sanitizing equipment and utensils and Housekeeping and maintenance
- Other topics include temperature control, preventing cross-contamination
- This is a great program for both new and experienced staff