Single Instructor

Module 1: The Basics of Foodborne Illnesses and Prevention

Learn the essential facts about foodborne illnesses, including the most common pathogens like Salmonella, E. coli, and Listeria. Understand how food contamination occurs and the practices that can prevent it from happening in your kitchen.

a) Sub-Module 2: Preventing Cross-Contamination in Food Preparation

Gain in-depth knowledge of cross-contamination, one of the leading causes of foodborne illnesses. Learn how to separate raw and cooked foods, store ingredients safely, and maintain cleanliness in the kitchen to avoid the spread of harmful bacteria.

b) Sub-Module 3: Safe Storage and Temperature Control of Food

Discover the importance of correct food storage techniques, including the use of proper temperatures for refrigeration and freezing. Learn about the danger zone for bacterial growth and how to avoid it by following industry-standard storage practices.

c) Sub-Module 4: Thawing and Cooking Food Safely

Explore the approved methods for thawing food safely, such as refrigeration, cold water, and microwave techniques. Understand the proper internal temperatures for cooking various foods to eliminate harmful pathogens and ensure food safety.

d) Sub-Module 5: Personal Hygiene and Its Role in Food Safety

Dive into the essential hygiene practices required for all food handlers. Learn how regular handwashing, proper attire, and avoiding direct food contact when ill contribute to preventing contamination.

e) Sub-Module 6: Introduction to ServSafe Certification

Get introduced to the ServSafe Certification program, a globally recognized qualification in food safety. This module covers the key areas tested in the certification exam, including personal hygiene, food safety procedures, and allergen management.

f) Sub-Module 7: Global Standards for Food Safety

Understand the global efforts to ensure food safety, including the role of international organizations like the World Health Organization (WHO) and the Food and Agriculture Organization (FAO). Learn how international standards like HACCP ensure the safe handling, preparation, and distribution of food worldwide.