Nearly every few weeks, a new story seems to hit the headlines about foodborne illnesses. Salmonella in peanuts. E. coli in fruit juice. Mad cow in hamburgers. Every year, thousands of people become seriously ill from foodborne illnesses, and some even die. A single outbreak of salmonella in peanut butter in 2008-09 forced the largest food recall in U.S. history, sickened more than 600 people, killed 9, and caused parents everywhere to question the safety of a childhood staple, the peanut butter and jelly sandwich. Add to this the stories of sick cattle being processed for food in meat packing plants, and it is easy to see how fragile our food supply system can be.
This online course will explain why and how bacteria transfers from one place to another, multiplies, and makes people sick. We'll also explain the best ways to prevent foodborne illness, including hand washing techniques, dishwashing practices, facility cleaning, best practices for storage, food handling, temperature monitoring, pest prevention, and managing relationships with the health department. Also, if you ever plan on designing or managing your own restaurant, this training module offers some helpful suggestions about kitchen design and planning.