Basic Food Safety for Food Handler 8 Sections7 Lessons1 Day
Curriculum
- 8 Sections
- 7 Lessons
- 1 Day
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- Module 1: Introduction to Food Safety1 ItemThis module lays the foundation for food safety by explaining its importance in the food service industry. Students will learn how poor food handling can lead to foodborne illnesses, legal consequences, and reputational damage for businesses. The section also covers the critical role food handlers play in maintaining safety standards. Key Topics: ✔ Why food safety matters ✔ Common foodborne pathogens (e.g., Salmonella, E. coli) ✔ Legal and financial risks of food safety violations
- Module 2: Personal Hygiene & Health1 ItemProper hygiene is the first line of defense against contamination. This module teaches best practices for handwashing, glove use, and workplace attire. Students will also learn when to exclude sick employees from work to prevent outbreaks.
- Module 3: Preventing Cross-Contamination1 ItemCross-contamination is a leading cause of foodborne illness. This module covers how to prevent it through proper storage, handling, and allergen management. Students will practice identifying contamination risks in real-world scenarios.
- Module 4: Time & Temperature Control1 ItemTime and temperature abuse causes dangerous bacterial growth. Students will learn how to measure, record, and control temperatures during cooking, holding, cooling, and reheating.
- Module 5: Cleaning & Sanitizing1 ItemNot all cleaning removes harmful bacteria. This module teaches the difference between cleaning, sanitizing, and disinfecting, along with proper techniques for dishes, surfaces, and equipment.
- Module 6: Food Safety Act of 20131 Item
- Final Assessment & Certification0 ItemsStudents will test their knowledge with a 40-question exam based on real food handler responsibilities. Upon passing (75% or higher), they’ll earn a ServSafe Food Handler certificate valid for 2-3 years.
- Module 7: Philippines Code of Sanitation1 Item
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