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The purpose of this course is to teach food handlers how to handle food safely such that they can play a role in preventing Foodborne Illness in their establishments. This course is not intended to train microbiologists or sanitarians, but to instill a basic understanding and awareness toward critical food safety concepts.
The course is made up of 6 chapters and takes approximately 75 minutes to complete. Participants can complete the course in the same session, or start the course and resume progress at a later time. Once participant completes the course, they will immediately gain access to the test. Once a course has begun, it must be completed within 3 months or the user must start over.
At the end of this program, food handlers should understand foodborne illness as a major health problem in the United States.
At the end of this program, food handlers should be able to recognize the responsibilities of the Person-in-Charge.
At the end of this program, food handlers should know the requirements surrounding proper handwashing as it relates to the prevention of foodborne illness.
At the end of the Program, food handlers should understand the role employee health and hygiene plays in preventing foodborne illness as well as the measures they must take to keep food and the public safe.
At the end of this program, food handlers should know the proper final cooking temperatures for hazardous food products.
At the end of this program, food handlers should be able to identify situations of contamination and potential cross-contamination and know how to prevent them.