Food Safety and Handling (Update Available)

Target Audience
Expected Duration
Lesson Objectives
Course Number

Each year, bacteria in food cause millions of illnesses in the US. According to the Food and Drug Administration, between 2% and 3% of all foodborne illnesses result in secondary long-term illnesses. Some strains of E. coli can cause kidney failure in infants, and Salmonella can lead to reactive arthritis and serious infections. In addition to the risks from badly prepared or handled food, there is the potential risk of malicious contamination. Those involved in food preparation must follow safe procedures to ensure that food contamination and its associated illnesses are prevented. This course focuses on the health risks associated with improperly handled food. It highlights the ways in which food can become contaminated and provides guidelines for storing and handling food safely. By applying the procedures recommended in this course, you can minimize the risk of food-related illnesses.

Target Audience
Employees involved in food preparation

Expected Duration (hours)

Lesson Objectives

Food Safety and Handling (Update Available)

  • identify the most common illnesses caused by the biological contamination of food
  • identify less common illnesses caused by the biological contamination of food
  • match foods to the pathogens they are prone to carry
  • match foods to the contaminants they are prone to carry
  • match food-related illnesses with their associated symptoms
  • match the symptoms described in a scenario with their associated food-related illnesses
  • identify the proper procedures for refrigerating food
  • identify the proper guidelines for heating food
  • recognize instances when food is safe or unsafe to eat
  • identify the guidelines for preventing cross-contamination of food
  • recognize procedures for dealing with food security issues
  • recognize suitable levels of personal hygiene when in contact with food in given scenarios
  • identify suitable hand-hygiene procedures
  • identify procedures for using gloves when handling food
  • identify instances in which gloves should be changed
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