Food Handler Training Learning Outcomes

Lesson 1 The Need for Food Safety Training

• Identify the four factors that affect food safety in a foodservice operation
• Understand Highly Susceptible Populations
• Describe the role of government regulation in the food industry
• Describe the Center for Disease Controls CDC's risk factors

Lesson 2 Causes of Foodborne Illness

• Define "foodborne illness"
• List the different causes of foodborne illnesses
• Understand biological, chemical, and physical contaminants
• Describe how cross-contamination occurs
• Define and identify potentially hazardous foods that require time/temperature controls for safety, referred to as TCS

Lesson 3 Biological Contamination

• Describe how bacteria multiply
• List six factors that determine bacterial growth rate

Lesson 4 Foodborne Illness

• Identify the causes, likely food sources, symptoms, and control measures for the most common
• biological foodborne illnesses and intoxications
• List the causes, likely food sources, symptoms, and control measures for the most common viral
• foodborne illnesses
• Describe the causes, likely food sources, symptoms, and control measures for the most
• common foodborne illnesses caused by parasites and fungi.

Lesson 5 Chemical and Physical Contamination

• List the common types of chemical food contamination
• Explain the danger of food contamination from pesticides and cleaning products
• Describe how toxic metals can get into food
• Describe how physical contamination occurs.

Lesson 6 Employees Health and Hygiene

• Describe basic personal hygiene habits that must be followed
• Explain the five steps for proper hand washing
• List ways to correctly cover cuts and sores
• Recognize symptoms of illness that require you to send employees home
• Food Handler Training Learning Outcome

Lesson 7 Purchasing and Receiving

• Compare the bimetallic, thermocouple/thermistor, and infrared thermometers
• List criteria for selecting suppliers
• Describe how to check shipments of meat, poultry, and seafood for safety
• List ways to confirm the safety of dairy products
• Describe how to check shipments of fruits and vegetables for safety
• Identify safe shipments of processed foods

Lesson 8 Storing Foods

• Identify areas that are not acceptable for food storage
• Describe the most important elements of storage
• List acceptable ways to store refrigerated and frozen foods
• Describe acceptable ways to store chemicals

Lesson 9 Preparing, Cooking and Serving Food

• Describe safe procedures for preparing foods
• Identify specific time and temperature requirements for cooking foods
• Explain how to store and use leftovers safely
• How to safety thaw and cool foods

Lesson 10 Cleaning and Sanitizing

• Describe the rules for the safe use of hazardous chemicals
• Define the differences between cleaning and sanitizing
• Describe the types of cleaning and sanitizing products available
• Check sanitizing solutions for adequate strength
• List the basic rules for manual and machine sanitizing
• Identify the frequency of cleaning and sanitizing required for various items
• Explain how to properly care for wiping supplies