FSS-110 Module: Intermediate Food Safety
Module Description & Objectives:
Students will identify methods of food preservation, the importance of temperature control and the causes of food-borne illnesses while recognizing proper food safety practices. The skills gained through this course will allow all food service professionals in both the front and back of the house to effectively and safely provide food and beverages to guests.
Module Learning Outcomes:
Upon satisfactory completion of this module, a participant should have the ability to:
- Discuss methods of food preservation used throughout history and technologies that have been developed for safer food production.2. Identify 4 of the most virulent microbiological causes of foodborne illness according to the World Health Organization (WHO), their symptoms, mode of transmission and associated foods.
a.Explain the importance of source to the prevention of foodborne illness
- Describe the importance of food temperature and demonstrate how to take food temperatures and calibrate a food thermometer
- Explain the time temperature requirements for cooking, cooling and reheating.
- Identify safe materials and equipment for foodservice facilities and appropriate pest management5. Identify food allergens and their impact on a food service operation.
Program Duration & Capacity:
One 5-hour session. Capacity of a maximum of 25 participants
Kitchen Staff (Chefs, Line Cooks): Restaurants, Hotels, Catering