Professional Food Manager: Handling Food Safely


Overview/Description
Target Audience
Expected Duration
Lesson Objectives
Course Number


Overview/Description
People, especially food handlers, are potentially the most important hazard in a food premises. They are sources of physical, chemical and biological hazards and can cause cross-contamination as a result of poor hygiene practices. This courses covers the personal hygiene measures that can prevent food safety hazards. It includes information on the proper hand washing technique, when bare hand contact is permissible and when to use gloves. It also covers the importance of personal hygiene among employees.

Target Audience
Restaurant managers, restaurant employees, bar managers, chefs, anyone involved in the service of food to customers

Expected Duration (hours)
0.5

Lesson Objectives

Professional Food Manager: Handling Food Safely

  • explain personal hygiene control measures
  • describe how these measures can prevent food safety hazards
  • describe when and how staff should wash their hands
  • explain why and where staff should wash their hands
  • identify the rules regarding bare hand contact
  • describe the types of gloves and how to use them
  • explain when and why to change gloves
  • explain the proper kinds of clothing, aprons, shoes, and hair restraints
  • describe how smoking can affect the food in your environment
  • Course Number:
    mind_28_a04_sh_enus