Training Course List, Descriptions and Materials

EOS 021: Food Safety

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Duration:
1 Hour
Coures Purpose:
Despite the fact that food safety has been an important issue in for decades, foodborne illnesses are still a major problem in the United States. The CDC estimates that each year 76 million Americans get sick, more than 300,000 are hospitalized, and a shocking 5,000 people die from foodborne illnesses.

The purpose of this course is to provide education to employees on the importance of proper and safe food preparation, handling, storage and permitting to prevent foodborne illness.
Who Should Attend:
Required initially for University employees who initiate food permits.
Topics Covered:
  • Agents that cause food-borne illness
  • Potentially hazardous/non-potentially hazardous food
  • Review of University’s food safety policy
  • Food permits
  • Hazard analysis critical point (HACCP)
  • Food thermometer calibration
  • FAT TOM (bacteria growth factors)
  • Foodborne illness characteristics and symptoms
  • Cooling and cold storage
  • Proper cooking temperatures
  • Hand washing
  • Food safety at home

* Classes with insufficient registration will be cancelled


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