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DTY102 - Food Safety & Sanitation: The Basics (1.0 HR)

Purpose: The purpose of this course is to train the food handler on how to handle and prepare food safely to reduce the risk of foodborne illness. Objectives: 1. Define foodborne illness; 2. Understand conditions that allow pathogens to grow; 3. Demonstrate how to properly wash hands; 4. Be familiar with food storage areas and the First In, First Out method; 5. Identify the Temperature Danger Zone; 6. Understand how to properly thaw and reheat foods; 7. Describe the difference between cleaning and sanitizing.