WHO SHOULD ATTEND: Food establishment and food market employees who handle and serve food.
TOPICS: During class time, the instructor discusses the issues of HACCP and food safety as related to the following areas of concern:
Preparing for work:
• Reporting illness
• Personal hygiene
• Grooming for work
Safety procedures for:
• Washing hands and fingertips
• Receiving food
• Cold food
• Pre-preparation of food
• Washing fruits and vegetables
• Hot holding of food
• Serving food
• Take-out and deli food
• Cooling food
LEARNING OBJECTIVES: Participants will be able to maintain personal hygiene and perform food handling and serving tasks in ways that will prevent / reduce the possibility of foodborne-illness-causing microorganisms, chemicals, and hard foreign objects contaminating the food that is purchased and consumed by customers.
COURSE MATERIALS: Participants will receive a printout of the PowerPoint slide presentation and a 4-page handout summarizing the most common problems, concerns, and controls involved in food preparation for retail outlets and foodservice units.
COURSE LOCATION: You can arrange to have HITM teach this course to your employees. Contact HITM to discuss time, location, and cost to you.
COURSE HOURS: Offers 2 CEUs or 2 contact hours.
COST OF COURSE AND MATERIALS: $50.00 per person, minimum 8 people (or $400.00)
MATERIALS ONLY: The handout (text with PowerPoint slide images with 4-page policies manual (English and Spanish) is $7.50. The policies manual only is available on the HITM webite (click here). Please contact HITM to order.
COURSE AUTHOR: O. Peter Snyder, Jr., Ph.D., President; Hospitality Institute of Technology and Management (HITM); 670 Transfer Road, Suite 21A; St. Paul, MN 55114; TEL 651 646 7077; FAX 651 646 5984; e-mail: firstname.lastname@example.org.
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