Food Service Safety and Sanitation (Universities)
When a food facility is given a satisfactory rating, it means on the day the health inspector visited, the establishment passed the requirements. It happens frequently that salmonella causes people to get sick. Food sanitation requires your attention if you work in the food industry or you cook at home.
Topics covered in this safety video include: protection from contamination, bacteria, temperature control, hygiene and personnel practices, communicable diseases/injuries, hand-washing, personal cleanliness and conduct, outside surroundings, overhead structures and lighting, non-food chemicals, general cleanliness and housekeeping, cleaning and sanitizing equipment, and pest control.
Please use the Firefox browser to access this resource after enrollment.
Duration: 20 minutes
When a food facility is given a satisfactory rating, it means on the day the health inspector visited, the establishment passed the requirements. It happens frequently that salmonella causes people to get sick. Food sanitation requires your attention if you work in the food industry or you cook at home.
Topics covered in this safety video include: protection from contamination, bacteria, temperature control, hygiene and personnel practices, communicable diseases/injuries, hand-washing, personal cleanliness and conduct, outside surroundings, overhead structures and lighting, non-food chemicals, general cleanliness and housekeeping, cleaning and sanitizing equipment, and pest control.
Please use the Firefox browser to access this resource after enrollment.
Duration: 20 minutes
When a food facility is given a satisfactory rating, it means on the day the health inspector visited, the establishment passed the requirements. It happens frequently that salmonella causes people to get sick. Food sanitation requires your attention if you work in the food industry or you cook at home.
Topics covered in this safety video include: protection from contamination, bacteria, temperature control, hygiene and personnel practices, communicable diseases/injuries, hand-washing, personal cleanliness and conduct, outside surroundings, overhead structures and lighting, non-food chemicals, general cleanliness and housekeeping, cleaning and sanitizing equipment, and pest control.
Please use the Firefox browser to access this resource after enrollment.
Duration: 20 minutes
