Food Handler Training Learning Outcomes

• Identify the four factors that affect food safety in a foodservice operation and understand Highly Susceptible Populations.
• Understand biological, chemical, and physical contaminants and describe how cross-contamination occurs.
• Define and identify potentially hazardous foods that require time/temperature controls for safety, referred to as TCS.
• Identify the causes, likely food sources, symptoms, and control measures for the most common biological, viral, parasites, and fungi.
• List the common types of chemical food contamination and explain the danger of food contamination from pesticides and cleaning products.
• Understand basic personal hygiene habits that must be followed. Explain the five steps for proper handwashing and list the ways to correctly cover cuts and sores.
• List criteria for selecting suppliers and describe how to check shipments of meat, poultry, and seafood for safety.
• Identify areas that are not acceptable for food storage and describe the most important elements of storage.
• Describe safe procedures for preparing foods and identify specific time and temperature requirements for cooking foods.
• Describe the rules for the safe use of hazardous chemicals and define the differences between cleaning and sanitizing.