Foodborne Illnesses in Restaurants

Improper food handling, preparation, and storage can quickly lead to food becoming contaminated with germs, potentially causing serious illnesses. Understanding and following a few basic principles can help prevent food spoilage and transmission of infection and disease. This online training video covers principles including proper handling, hand washing procedures, and sanitation.

In addition to the aforementioned practices, this Video On Demand instructs you on the safe range of temperatures in which to keep food, below 40 and above 140 degrees Fahrenheit. Keeping food in this range helps prevent spoilage. Furthermore, you are taught the difference between cleaning and sanitizing, which is important for individuals working in the food industry.

Follow the information this training lesson provides and help minimize the risk of spreading food borne illnesses.

   This course is in the Video On Demand format, to read about Video On Demand features click here.

All restaurant employees

• Introduction
• Safe Temperatures & Handling
• Handwashing Procedures
• Cleaning vs. Sanitizing