FHC Food Safety Training Course and Assessment
Learning Objectives
- PERSONAL HYGIENE
- Properly wash hands (when, where, how)
- Wear hat or hair restraint, including facial hair
- Wear clean work clothing
- Wear appropriate jewelry
- Maintain hand hygiene
- Cover wounds
- When feeling ill, report symptoms to person-in-charge
- Come to work clean and groomed
- Use gloves properly (when, where, how)
- Follow restrictions on eating, drinking, smoking and tobacco use
- CLEANING AND SANITIZING
- Set up and use 3 compartment sink
- Set up and use dishwashing machine
- Use proper sink for task
- Set up, test, and use sanitizer
- Clean and sanitize food and nonfood contact surfaces
- Remove garbage
- Inform person in charge of signs of pests
- RECEIVING AND STORING
- Receive food
- Store food
- Store cleaning chemicals and cleaning supplies
- PREPARING AND COOKING FOOD
- Thaw food
- Prepare food
- Cook food
- HOLDING AND SERVING FOOD
- Cool food
- Reheat food
- Hold food
- Serve food (cooked, Ready-To-Eat, ice)
- PROTECT FOOD
- Protect food from contamination
- Protect food from cross contamination
- Use time & temperature control for safety
- Protect food from cross contact (direct and indirect)
- Use thermometers correctly
Last Updated: 10/30/2019