Nutrition V: Preventing Food Borne Illness: Safe Food Preparation and Handling
This course defines methods to be used to prevent cross-contamination of food and describes the bacteria that cause most food contamination. Upon successful completion of this course, students should be able to list the three necessary deterrents for preventing food-borne illnesses and define the processes to properly thaw, marinate, wash, and cook food, transport and serve food, and cool and reheat food.
Additional information
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Course State | Georgia, Kentucky, Nevada, New York |
21 reviews for Nutrition V: Preventing Food Borne Illness: Safe Food Preparation and Handling
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Sherry ELLIJAY, GA –
i really like the coure it explians a lot of details
Megan BINGHAMTON, NY –
This course was interesting. It was very helpful.
Sybil THE WOODLANDS, TX –
Easy and efficient courses.
Hannah SPENCER, TN –
This was a great course! I learned a lot of information that I can use and share with families.
Lakisha WARREN, MI –
Very informative
Mary STAMFORD, CT –
Very Informative detail to help keep me abreast of all CDC Guide lines for have a safe environment to prevent food borne illness.
Hoppy SPARKS, NV –
great course! i learned a lot.Thank you!
Laikiesha BALTIMORE, MD –
thank you fir posting the video on thawing food it helped me I learned a lot .
Diane DENVER, CO –
This was a great training and thinking about what to do with field trips, Having the right. Temp for different meats
Michelle OAK LAWN, IL –
this was very informative
Jessica RICHMOND HILL, GA –
good course
Irina AUSTIN, TX –
all good
Lisa TUPELO, MS –
Learned a great deal of useful information for my job and at home.
Luisa ORLANDO, FL –
excellent
shiniquequa COLUMBUS, GA –
Yall covered everything
Teresa PORTAGE, MI –
great class
Marie GAINESVILLE, GA –
All topics are thoroughly covered.
Coet EL CAMPO, TX –
good training
Terrie HINESVILLE, GA –
great course
Jessica V CARY, NC –
Good teaching
Ashley CUSHING, OK –
great course