Food Safety Made Easy Inservice

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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:

  1. Outline major causes of foodborne illness (FBI)
  2. Understand time and temperature controls that can help prevent foodborne illness
  3. 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.

This course certainly has enough nutrition related material to make this appropriate for nutrition professionals.  However, it went beyond nutrition, covering technology, presented ethical questions and thought provoking ideas that are interdisciplinary.
- Brenda Burgin Ross, MS, RDN, LDN, FAND
Lifespan: Why We Age and Why We Don’t Have To Self-Study Course

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