Food Safety & Sanitation February 2018


Food Safety & Sanitation February 2018

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Date(s) - 08/02/2018
12:00 pm - 4:00 pm

ALAA Office


I. Today’s Agenda

II. New Regulations

a. “Supervision of Dietary services in an ALF must be under the direction of a licensed dietitian OR an employee who is a graduate of a Dietary Managers course OR an approved food sanitation course”

III. Session I – Foodborne Illnesses

a. Pre Test

b. Objective- better understanding of what foodborne illness is and how to prevent it from occurring

c. Define Foodborne Illnesses, Potentially Hazardous Foods, Biological Hazards, Chemical Hazards, Physical Hazards

d. Preventing Foodborne Illness

IV. Session II – Proper Hand washing Techniques

a. Pre Test

b. Overview

c. Hand washing stations and techniques

d. Hand Maintenance and Foodservice Equipment

e. Guidelines for Wearing Gloves

V. Session III – HACCP (Temperature Regs)

a. Pre Test

b. Objective- know the temperature danger zone and the correct finished cooking temperatures for specific products. In addition, become familiar with safe thawing and hot and cold food handling, cooling and reheating temperatures

c. Define HACCP, Time and Temperature Principle, Thawing Food, Cooking and Holding Food, Cooling Food, Temperatures to remember

CEUs Offered: Assisted Living Admin. – 4.50


Registrations are closed for this event.

  • 8 Feb, 2018
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