Serving Safely from Kitchen to Table
Course Number: 0070
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
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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.