Food Safety: Foodborne Illnesses
Learn how to apply proper food handling techniques to reduce the risk of illness.
What you'll learn
- Recognize the most common germs that cause foodborne illness
- Apply proper food handling techniques to reduce the risk of illness
- Identify possible causes of contamination
- Know what to do, and what the consequences are, if there is a potential case of foodborne illness
- Understand the laws that may pertain to your role as a food handler
Most of us are all too familiar with foodborne illness, more commonly known as food poisoning. Whether we get sick from a bad batch of lettuce or a questionable takeout meal, we usually recover quickly. For many people, however, foodborne illnesses can be fatal. Of the 48 million people who contract a foodborne illness each year in the US, 128,000 are hospitalized and 3,000 die.
As a food handler, you play a vital role in keeping people healthy by preventing the spread of foodborne illness. In this self-directed course, you'll learn about some of the germs that make people sick, the best practices for handling food, and food safety legislation through concise content, beautiful illustrations, and a 10-question assessment.
The course includes some information about best practices when handling and preparing food. For more on that topic, check out Maestro's course called "Food Safety for Food Handlers."
