Unit 7: Control of Food Hazards

You must first complete Unit 1: Introduction to Food Safety before viewing this Lesson
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Lesson Objectives: In this section you will learn about Managing Foodborne Illness Common Risk Factors for Foodborne Illnesses High-risk Facilities Owners and Staff Member Responsibilities High and low risk facilities Record Keeping Allergens Receiving Food Item Deliveries The order by which received foods should be stored First In, First Out (FIFO) Process Rejecting Food Item …

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