From the farm to the consumer, there have been recent improvements in public health. Regardless, there are still numerous incidences of foodborne illnesses being responsible for hospitalizations and even deaths. An important responsibility of the food retail industry is to ensure food is safe for consumers. Supermarket associates are often the last people to handle a consumer's food before it reaches their home. Controlling the temperature of food, preventing cross-contamination, and accepting food from safe sources are a few of the responsibilities of safe-food handling.

Topics:

• Avoiding the Temperature Danger Zone
• Preventing Contamination of Food and Equipment
• Maintaining Good Hygiene Practices
• Dealing with Food from Unsafe Sources

Course Duration: 50 minutes