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Food Handling: Safe Food Handling in the Kitchen and Galley

IMPORTANT! This course has been marked as obsolete, and is no longer available for student enrollments. Any current enrollments can still complete the course.

Material Code: 45190





Food Handling: Safe Food Handling in the Kitchen and Galley

Course Length: 24 minutes

This course presents proper techniques for the safe preparation, cooking, and storage of food items in remote locations. Guidelines included in this training include purchasing, preparing, cooking, serving, and storing.

This course presents interactive instruction covering the following topical areas:

Foodborne Illnesses

  • Susceptibility

Purchasing/HACCP Guidelines

  • Six major control points

Personal Hygiene

  • Washing hands

Food Preparation

  • Thawing meat
  • Danger Zone
  • Cutting boards

Storage

  • Leftover freshness

Sanitation

  • Sponge replacement


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