Purpose: The purpose of this course is to train the food handler on how to handle and prepare food safely to reduce the risk of foodborne illness. Objectives: 1. Define Foodborne Illness; 2. Understand how bacteria grows; 3. Demonstrate how to properly wash hands; 4. Be familiar with food storage areas and the First In, First Out method; 4. Identify the Temperature Danger Zone; 5. Understand how to properly thaw, cook, cool, and reheat foods; 6. Describe the difference between cleaning and sanitizing. Continuing Education Credits: 0 contact hours Iowa BON #335; 0 contact hours CA Board of Nursing CEP 14033; 0 contact hours CE Broker # 50-4572 Florida and District of Columbia; 0 contact hours for Social Work State of Illinois Department of Financial and Professional Regulation. License No. 159.001315; 0 contact hours for Physical Therapy State of Illinois Department of Financial and Professional Regulation. License No. 216.000284; 0 contact hours for Occupational Therapy State of Illinois Department of Financial and Professional Regulation. License No. 224.000164; 1.0 CE hours for certified nursing assistants; long term care department heads; and other health care disciplines.
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