DTY102 - Food Safety & Sanitation: The Basics (1.0 HR)
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.
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:
- Define Foodborne Illness;
- Understand conditions that allow pathogens to grow;
- Demonstrate how to properly wash hands;
- Be familiar with food storage areas and the First In, First Out method;
- Identify the Temperature Danger Zone;
- Understand how to properly thaw and reheat foods;
- 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.