Safe Food Handling – SS6027AE (23 min.)

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:

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.