Preventing Cross-Contamination in the Kitchen
Cross-contamination is how bacteria can spread. It occurs when juices from raw meats, or germs from unclean objects, come in contact with cooked or ready-to-eat foods. Moreover, bacteria is not the only villain. Dangerous germs may include a virus or a toxin of some kind.
When any of these bacteria come into contact with someone's food, it causes cross-contamination.
Additionally, if that person ingests the food, and it makes them sick, we call it food poisoning.
In this module, we will define Cross-Contamination;
review the different types of Cross- Contamination; as well as the types of bacteria that cause
food contamination. We will also study cases in the news of contamination and
food poisoning, and preventative measures to follow when transporting, prepping, cooking, selling and storing foods
in three environments: at home, in restaurants, and in stores or shops.
You will easily stay engaged throughout the course with activities, videos, scenarios, downloadable worksheets and more!
It should take approximately 40-45 minutes to complete this module, including a 10-question assessment at the end, which you will need to pass with a score of 75% or higher, to receive your completion certificate.
Click below to register.