Preventing cross-contamination is an essential part of providing safe food service. Foodborne illnesses impact millions of Americans each year, resulting in 128,000 hospitalizations and 3,000 deaths. In addition, serious reactions to food allergens send 30,000 Americans to the emergency room each year. These incidents are largely preventable using proper food preparation and handling methods, which limit the transfer of germs and allergens between foods. 

In this self-paced course, your employees will learn about common food allergens and how to prevent cross-contamination. They’ll also learn the best food safety practices based on guidelines from the USDA and CDC.

Food handlers must know the importance of cleaning and sanitizing. It’s essential that they, their equipment and utensils, and their work environment are clean and sanitary. If not, the risk of food contamination increases, which can potentially harm customers by causing foodborne illness or allergic reactions.

In this self-paced course, your food service team will learn when surfaces should be cleaned as well as the steps and materials to use in order to prevent contamination and illness.