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DTY101 - Food Preparation Orientation (1.0 HR)

Purpose: To increase the understanding of employees in health care facilities whose primary role is meal preparation in the areas of food safety and sanitation, as well as portion control. Objectives: 1. Describe concept of time and temperature control; 2. Identify potentially hazardous foods (PHF). 3. Define for the employee involved with food preparation their role in documentation and maintaining accurate records. 4. Identify the four basic types of thermometers and their appropriate use.  5. Identify how to decrease the risk of cross contamination during food preparation. 6. Describe the relationship of time and temperature control as it relates to thawing, preparing, cooling, and/or reheating PHF.