This course will review the CDC Risk Factors areas that are important to control and practice while preparing and handling foods. Cross Contamination, Time and Temperature controls and Cleaning and Sanitation principles will be covered along with an overview of food borne illnesses and food allergens. This course is recommended for feeding establishments with limited food preparation, temporary food setups such as non-profit functions and those working with foods that desire to gain knowledge in food safety.
An exam may be taken at the end of class for a certificate of achievement from ServSafe. Exams are available in English, Spanish, Chinese, Korean and French Canadian.
