Food service has become one of the busiest and most highly competitive industries in the United States today. With more than 30% of meals now eaten away from home, the ability to provide safe, high-quality food is a key element for a successful business.

One of your responsibilities as a food service employee is doing your part to provide customers with food that is safe. Knowing how to safely handle food is the key to preventing foodborne illness.

This course will teach you the basic food safety rules you need to know to handle food safely and provide safe food to your customers. By following these food safety rules, you can protect customers from illness, keep your establishment from harm, and increase job security for yourself.

The FDA Food Code is used as the basis for this course. Your local jurisdiction may have some requirements that differ from those outlined in the FDA Food Code. It is important to understand that local and state requirements trump those of the FDA Food Code every time.

Food Safety For Handlers Will Teach You:

• The relationship between personal hygiene and foodborne illness.
• Illness and symptoms you must report to your manager.
• Temperature abuse and how to use temperature to control and destroy pathogens.
• How to receive and store food at your establishment.
• How to prevent food from contamination from various sources.
• Food allergy awareness.
• When and how to clean and sanitize.
  
• And much, much more.

[Note: It is important to understand that some counties or municipalities have requirements that are different from the state. It is important to check for requirements in your local jurisdiction.]