SuperSafeMark Quick Reference to Retail Best Practices in Food Safety and Sanitation©
Food workers are the first line of defense against contamination of food and food products. This short course:
- covers basics in food safety in the retail environment
- presents ideas important to your job and to our customers
- teaches you how to handle food safely to protect yourself and our customers
Key topics include:
- personal hygiene
- time and temperature control
- prevention of cross contamination
- cleaning and sanitizing practices
This course was developed to orient food employees to the essentials of food safety and sanitation. Check with your local state or regulatory agency for its training requirements.
Copyright© 2005, Food Marketing Institute, Arlington, Virginia 22202. All rights reserved. Produced in the United States of America. This program is protected by copyright and permission must be obtained from the owner prior to any reproduction, storage in a retrieval system, or transmission in any form or by any means, electronic, mechanical, photocopying, recording, or likewise. For information regarding rights and permissions, click here.
This program was created by LearnSomething, Inc., in cooperation with Pearson Custom Publishing. It is an adaptation of the SuperSafeMark Quick Reference to Retail Best Practices to Food Safety & Sanitation course printed in 2003 and incorporates the 2005 FDA Food Code.
|Corporate Buyers: This course is also available on CD-ROM, as custom-branded corporate training, and in bulk purchase packages. For more information on formats, customization, or bulk purchase discounts contact email@example.com or call (850) 385-7915.
The Acrobat Reader is required to view many resources.
The Flash plug-in is required to view this course.
Your screen setting should be 800 x 600 for optimal viewing of the course.