Nothing beats a tasty-looking plate of food. Whether it’s a home-cooked meal, a Caesar salad on your lunch break, or a 4-course feast at a downtown restaurant, food can make you feel good. But it can also make you feel really bad.

Have you ever stopped to think about who, or what, could have touched that chicken before it reached the salad? Or how that sushi was stored before it was served? From the factory to the plate, there are many places where food could become contaminated with things you shouldn’t eat. So, wherever you work within the food industry, from logistics and distribution, to hospitality and retail, you need to know how to stop contamination. And this course will show you how.

By the end of this course, you’ll be able to:

• Identify how and where food can become contaminated
• Describe how different food groups should be stored and transported
• Use food hygiene best practices and guidelines to ensure food is handled safely

Why take this course?

If you work in the food supply chain, ensuring food stays safe on its journey to the consumer is vital. This course will show you how food contamination happens, and the danger areas to look out for. And by using the advice and guidance in this course, you’ll be able to make sure the way you handle food in your job doesn’t put anyone at risk.

15 mins | SCORM | Infographic