Chapter Outline In this chapter you will learn about: Food Safety Hazards Biological Hazards Conditions for the Survival of Microorganisms and Growth of Pathogens (F-A-T-T-O-M) Most Common Risk Factors Pathogenesis in Humans Foodborne Illness   Food Safety Hazards Threats to food safety are called food safety hazards. Food products that are at risk for contamination […]

Chapter Outline In this chapter you will learn about: Chemical Contamination Physical Contamination Cross-Contamination Allergies Managing a Foodborne Complaint Chemical Contamination Chemical contamination is caused when food for consumption has come into contact with chemicals that can cause chemical food poisoning. Chemical contamination can happen in a variety of ways. Here are some of the […]

Chapter Outline In this chapter you will learn about: Hand Washing Personal Habits Working When Ill Visitors Clothing Hand Washing Hand washing is the single most important method of preventing infectious diseases. Workers can contaminate food, food contact surfaces, water supplies, and packaging materials if they do not follow proper hand washing practices. Foodborne illnesses […]

Chapter Outline In this chapter you will learn about: Serving and Dispensing Food Handling Techniques Handling of Dishware Use of Wooden Food Contact Surfaces Discarded Food and Single-Service Items Serving and Dispensing Food Display Controls Self-Service and Food Buffets Food can easily become contaminated at self-service and food buffets. Time and temperature imbalances, as well […]

Chapter Outline In this chapter you will learn about: Cooking Raw Food of Animal Origin Hot Holding Room Temperature Holding Cold Holding Freezing Water in Contact with Food Thawing Reheating Cooling Thermometer Use Types of Probes Cooking Raw Food of Animal Origin As mentioned in previous units, raw foods must be cooked to certain minimum […]

Chapter Outline In this chapter you will learn about: Refrigerated Storage Storage Requirements Handling and Storage of Dishware Sources of Incoming Material Evaluation of Packaging Food Transportation, Storage, and Distribution Units Storage Procedures Packaging Spoilage Indicators Refrigerated Storage All potentially hazardous food must be stored at a temperature of 4°C (40°F) or less. This includes […]

Chapter Outline In this chapter you will learn about: Sanitation Plans Manual Dishwashing Mechanical Dishwashing Single-Service Items Clearing and Cleaning Cleaning Frequency Returnables Clean in Place (CIP) Maintenance Sanitation Plans A clean restaurant with sanitized utensils, equipment, and storage spaces is one of the most vital components to preventing foodborne illness. A well-sanitized and cleaned […]

Chapter Outline In this chapter you will learn about: HACCP Conduct a Hazard Analysis Identify Critical Control Points Control Measures HACCP In the previous chapters we have learned about all the different biological, physical, and chemical hazards associated with the production, procurement, manufacturing, distribution, and consumption of food. A key issue in the management of […]

Chapter Outline In this chapter you will learn about: Commercial vs. Residential Kitchens Premise Design and Layout Food Contact Surfaces Preventative Maintenance Commercial vs. Residential Kitchens Individuals that want to prepare products in a home kitchen are limited to only selling products at an approved farmers market. Individuals can prepare canned food in residential kitchens […]

In this section use the following activities and assessments to determine your level of understanding of the concepts taught in this course. Activity A – The Importance of Hand Washing Materials: bowl of cold water bowl of warm water paper towel baby wipes hand soap glitter Procedure: Over a sink, sprinkle a small amount of […]

Below, you will be given a list of items and a list of statements. Try to identify which item from the list best represents the statements that follow. There are more items than statements. Items: a) Head of lettuce b) Shallow food storage container c) The songs “Happy Birthday” and “A-B-Cs” d) Unlabeled container with […]

Activity C – Stop, Caution, GO! Read the following statements and assign each one a number as follows: 1: Green = GO! No food safety risk. 2: Yellow = Caution! Some food safety risk. Proceed with caution. 3: Red = Stop! A definite food safety risk. Start the quiz below and check your food safety […]

As you read the following scenarios, keep a list of the food safety offences you come across. For each offence, write down a reason that each offence is considered a health risk, what should have been done instead, and what steps could be taken (if any) to prevent the offence from happening again. This is […]

As you read the following scenarios, keep a list of the food safety offences you come across. For each offence, write down a reason that each offence is considered a health risk, what should have been done instead, and what steps could be taken (if any) to prevent the offence from happening again. This is […]

As you read the following scenario, keep a list of the food safety offences you come across. For each offence, write down a reason that each offence is considered a health risk, what should have been done instead, and what steps could be taken (if any) to prevent the offence from happening again. This is […]

As you read the following scenario, keep a list of the food safety offences you come across. For each offence, write down a reason that each offence is considered a health risk, what should have been done instead, and what steps could be taken (if any) to prevent the offence from happening again. This is […]

As you read the following scenario, keep a list of the food safety offences you come across. For each offence, write down a reason that each offence is considered a health risk, what should have been done instead, and what steps could be taken (if any) to prevent the offence from happening again. This is […]

As you read the following scenario, keep a list of the food safety offences you come across. For each offence, write down a reason that each offence is considered a health risk, what should have been done instead, and what steps could be taken (if any) to prevent the offence from happening again. This is […]

As you read the following scenario, keep a list of the food safety offences you come across. For each offence, write down a reason that each offence is considered a health risk, what should have been done instead, and what steps could be taken (if any) to prevent the offence from happening again. This is […]

As you read the following scenarios, keep a list of the food safety offences you come across. For each offence, write down a reason that each offence is considered a health risk, what should have been done instead, and what steps could be taken (if any) to prevent the offence from happening again. This is […]

Answers to Scenarios Check your answers below. How did you do? After this component you will schedule your exam. If you don’t feel comfortable in your knowledge feel free to revisit another chapter / unit. Scenario 1 – Answers Offence 1: Adrian left the food in the hot car while he shopped elsewhere. How to […]

Congratulations on completing the on-line component of the food safety certification program. It is now time to schedule your exam at our training centre. Scroll to the bottom of the page to view available course dates, times and locations. Please download a copy of this course: St. Mark James Food Safety Manual Please ensure you […]