This program is designed to orient food service employees in healthcare settings about safe and sanitary food handling and preparation. Information is included not only on food safety standards, but workplace safety as well.

Program topics include:
*Food Safety Standards
*FDA Food Code
*Critical control points
*Frequent problems in food handling
*Handwashing
*Personal hygiene
*Time and temperature abuse
*Approved thawing methods
*Cross contamination
*Cleaning and sanitizing
*Dry and cold storage
*Good body mechanics
*Written warning signs
*Common sense safety guidelines

Includes Objectives and Post Test

*** This program is also available in a HOSPITAL Version