Hazards in the Flow of Food Course Outline

Hazards in the Flow of Food

Session One: Course Overview

Course Overview

Learning Objectives

Pre-Assignment

Pre-Course Assessment

Session Two: Cross-Contamination

Flow of Food

Pre-Assignment Review

What is Cross-Contamination?

Example of Cross-Contamination

Preventing Cross-Contamination

Session Three: Time-Temperature Control

Time-Temperature Abuse

Temperature Monitoring Scenario

Types of Thermometers

How to Calibrate Thermometers

How to Use Thermometers

Cleaning and Sanitizing

Personal Action Plan

Course Summary

Recommended Reading List

Post-Course Assessment

Pre- and Post-Course Assessment Answer Key

Pre-Course Assessment

Post-Course Assessment

Assignment Answer Key

Session Two: Cross-Contamination

Session Three: Time-Temperature Control