Serving Safely from Kitchen to Table
Course Number: 0070
Course Date: 04/22/2014
Serving Safely from Kitchen to Table is a 1 hour continuing education course that reviews the essentials of food safety and illness prevention. The course provides a review of food borne illnesses and other food hazards and the importance of personal hygiene. It also reviews the importance of temperature control and ends with a discussion on cross contamination prevention methods.
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The purpose of this course is to review the essentials of food service safety and illness prevention.
- Review food borne illness and other food hazards
- Review importance of personal hygiene
- Review importance of temperature control
- List cross contamination prevention methods
Criteria for Successful Completion
To receive continuing education credit for this program, you must complete the entire course, including registration, viewing the video program, taking the post-test and obtaining a score of at least 70% or better, and completing the program evaluation. If you do not score a 70% or better, you may take the exam again as many times as necessary to receive a passing score. When a score of 70% or better is achieved, you will be able to move forward to the evaluation and receive your certificate online.