Full course description
Description:
A food handling, sanitation and work safety course designed for all UBC Food Services operators and front line employees such as cooks, servers, bussers, dishwashers, and deli workers. The course covers important food safety and worker safety information. This ensures that food is consistently managed so that the safety and integrity of the food is protected at UBC Food Services - from the time of its delivery to our operation, throughout its storage and preparation, and its transportation to the point of sale or service to the consumer.
Learning outcomes:
After this course you will be able to have the fundamental and common knowledge on food safety and why it is important for all UBC Food Services employees to practice safe food handling. This course covers the following topics:
- UBC Food Service's Food Safety Mission Statement
- Foodborne Illness
- Food Temperature Danger Zone
- Cross Contamination
- Personal Hygiene
- Cleaning and Sanitizing
- Receiving, Storing, Serving Food
- Labelling
Topic: Food Safe Course | Duration: 30 - 45 minutes | Where: Online | When: Within 30 days of employment
Keywords: FDSY, SHCS, OE