Course Description: This course provides training on food safety and sanitation practices in dietary services. Participants will learn about foodborne illnesses, safe food handling, and sanitation procedures to ensure a safe food service environment.
Course Outcomes:
- Understand food safety and sanitation principles.
- Identify common foodborne illnesses and their prevention.
- Implement safe food handling practices.
- Maintain high standards of sanitation in food service areas.
- Enhance the safety and quality of food served in healthcare settings.
Objectives:
- Identify key principles of food safety and sanitation.
- Develop and implement safe food handling procedures.
- Recognize and prevent common foodborne illnesses.
- Monitor and evaluate sanitation practices in food service areas.
- Address common challenges in food safety and sanitation.
- Educate staff about food safety and sanitation practices.
- Collaborate with food service professionals to ensure compliance.
- Ensure compliance with food safety regulations and standards.
- Develop strategies for continuous improvement in food safety.
- Review case studies to apply food safety and sanitation techniques in real-world settings.
Units:
- Introduction to Food Safety and Sanitation
- Principles of Foodborne Illness Prevention
- Safe Food Handling Practices
- Sanitation Procedures in Food Service Areas
- Monitoring and Evaluating Food Safety Practices
- Addressing Challenges in Food Safety and Sanitation
- Staff Education on Food Safety Practices
- Collaboration with Food Service Professionals
- Compliance with Food Safety Regulations and Standards
- Case Studies and Practical Applications
