If food safety is your business, this is a webinar that you can’t afford to miss.
Center for Disease Control identifies five key reasons why food borne illnesses occur: temperature abuse, poor personnel health or hygiene, improper food sourcing, cross contamination, and improper cleaning. Most of these control actions are performed by staff. Food safety fundamentals should be known by all those working in retail food services. But high turnover of staff, variations in learning styles, language and literacy barriers, and investments in training, sometimes prevent this knowledge from being communicated or work pace, lack of supplies, or other barriers prevent this knowledge from being practiced. This session will focus on key food safety fundamentals of personnel health and hygiene, temperature controls for food, and cleaning and sanitizing principles with the goal of reducing risk of a food borne illness.
Join this one-hour session, jam-packed with real-world strategies by Dr. Catherine Strohbehn that you can put to use to safeguard your food service from the damaging effects of food borne illness.
Also, consider wide spread promotion for volunteer situations such as school concession stand work, aides on hospital floors etc.
In this program, the attendees will learn:
Online tools and resources can be found at www.iowafoodsafety.org. These include:
Who should attend? Anyone working in locations where food is prepared and served away from home. Food service worker, cook, dish room, counter help, salad prep, chef, sous chef, culinary assistant, kitchen assistant and garden manger.
- Shawn K. Stevens
Dr. Catherine Strohbehn has been an educator and researcher in the areas of foodservice management and food safety for over 25 years. As a member of the Food Safety Project team at Iowa State University, she has worked on over 50 funded projects and authored or co-authored 50 peer-reviewed manuscripts, 50 Extension Publications, and 30 educational tools, including her SafeFood© Blog (at www.iowafoodsafety.org).
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