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