This course will describe the methods of protecting food from getting contaminated and the basics of the ServSafe exam. Safe and hygienic food handling is extremely important to prevent contamination and diseases. This holds especially true for the professionals in the culinary sciences and food management field. Through this course, we have emphasized various areas and practices concerned with the safe handling of foods. We have also focused on the global efforts to ensure food safety along with the ServSafe certification and its various aspects.
| College | Alison |
| Course ID | 191893 |
| Course Type | Online Learning |
| Course Qualification | CPD Certificate |
| Course Duration | 1.5-3 hours |
| Course Fee | Free |
| Entry Requirements | Like all courses on the Alison Free Learning platform this is a free, CPD-accredited course. A Graduate can choose to buy a certificate or diploma upon successful completion of a course, but this is not required or necessary. At Alison we believe that free education, more than anything, has the power to break through boundaries and transform lives. Alison is the world’s largest free online empowerment platform for education and skills training, offering over 5000 CPD accredited courses and a range of impactful career development tools. It is a for-profit social enterprise dedicated to making it possible for anyone, to study anything, anywhere, at any time, for free online, at any subject level. Through our mission, we are a catalyst for positive social change, creating opportunity, prosperity, and equality for everyone. |
| Career Path | In This Free Course, You Will Learn How To • Indicate the seven different steps involved in food preparation and highlight their importance in food safety • List the storage practices for high and low-acid canned foods and meat-based items • Identify the six factors that contribute to the growth of microorganisms in the food • State the main practices concerned with personal hygiene for chefs and allergen management • Distinguish the food items into perishable and non-perishable categories • Describe the role of various organizations and certifications in ensuring food safety • Recognize the four main categories of certifications in the ServSafe program • Outline the importance of food safety and safe food handling in protecting health disasters |
| Course Code | 198 |
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