This downloadable inservice will help you teach/reinforce the basic principles of food safety including working with high risk populations, causes of food borne illness, HACCP principles, essentials of CCPs (cooling, cooking and reheating) and much more!
After completing this inservice, the learner should be able to:
- Outline major causes of foodborne illness (FBI)
- Understand time and temperature controls that can help prevent foodborne illness
- Learn how to help prevent foodborne illness in every step of the flow of food in a food service operation
Includes slides, presenter’s notes, copy ready handouts and pre-/post-test.
This information is in Adobe Acrobat PDF format. Please note that larger files may take a few minutes to download. If you do not have the free Adobe Reader, you can download it here.
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