| 5 Hours | ARF | RCFE | GH | STRTP |
| Approvals | 098-0501-32029 | 098-0501-32428 | 098-0501-32433 | 098-0501-32430 |
Course Objectives:
Become familiar with correct hand washing, personal hygiene, and kitchen and dish room sanitation techniques.
Become familiar with the temperature “danger zone” for bacterial growth.
Gain a thorough knowledge of bacteria and foodborne illness; understand the two different types of bacteria and their effects on food.
Know how to prevent contamination and what to do with contaminated food.
Understand refrigeration and the importance of proper cleaning and ventilation.
Know required refrigerator and freezer temperatures, as well as storage areas and time periods for both perishable and nonperishable items.
Learn about odor control and the shelf life of refrigerated foods.
Understand rules for proper storage of toxic substances and keeping them away from food preparation areas.
Learn proper care of garbage and how to procure and maintain properly designated gar-bage containers.
Learn how to purchase healthy food and ensure its safety utilizing thorough inspection and optimal transportation and storage.
Learn the importance of safe seafood and shellfish selection, storage, preparation, and service.
Develop ongoing protocols and systems in the facility to ensure food is properly prepared.
Learn safe food preparation and handling to prevent the spread of foodborne illness.
Understand safe selection, handling, storage, and preparation of meat.
Learn proper cooking methods, in particular, best temperature, for different types of food.
Food Service: Regulations cover safe preparation, storage, and service of food. Cleanliness and sanitation are key concerns in the preparation of food as well as proper protocols for dish washing. Following best practices keeps administrators in compliance with regulations and protects clients and staff from foodborne illness. Students will become familiar with food selection, preparation, and storage.
