Free Food Safety Course

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Unit 1: Food Safety
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Foodborne illness can be an issue both inside and outside of the home, regardless of how well we think we know our food supply chain. Symptoms can range from an upset stomach to nausea, diarrhea or vomiting. In this unit, you'll learn techniques and habits to keep your loved ones happy and healthy.
Orientation
Orientation
  • Task 1: Course Overview
  • Task 2: Why Learn about Food Safety?
  • Task 3: Complete Your Course Self Assessment
  • Task 4: Course Pre-Assessment
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Lesson 1: Introduction to Food Safety
  • Task 5: Introduction to Food Safety
  • Task 6: Causes of Foodborne Illness
  • Task 7: Types of Pathogens
  • Task 8: Keys to Food Safety
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Lesson 2: Handwashing
  • Task 9: Introduction to Handwashing
  • Task 10: When to Wash Your Hands
  • Task 11: Proper Handwashing
  • Task 12: Practice
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Lesson 3: Buying Food
  • Task 13: Buying Food Safely
  • Task 14: Potentially Hazardous Foods
  • Task 15: Buying Food Safely
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Lesson 4: Storing Food
  • Task 16: Storing Food Safely
  • Task 17: Storing Food in the Refrigerator
  • Task 18: More Refrigerator Tips
  • Task 19: Storing Food in the Freezer
  • Task 20: Storing Dry Goods
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Lesson 5: Preparing Food
  • Task 21: Preparing Food Safely
  • Task 22: Cross-Contamination
  • Task 23: The Danger Zone
  • Task 24: Cooking Food Thoroughly
  • Task 25: Using Thermometers
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Lesson 6: Cleaning Up
  • Task 26: Cleaning & Sanitizing for Food Safety
  • Task 27: When to Clean
  • Task 28: Cleaning Counters & Cutting Boards
Review
Food Safety: Summary and Quiz
  • Task 29: Course Review & Quiz Preparation
  • Task 30: Final Course Assessment

Course Description

In the United States, it’s estimated that one in six people gets foodborne illness each year—the equivalent of about 48 million cases of foodborne illness. Many people get foodborne illness but don’t realize it. Foodborne illness can be as harmless as an upset stomach, but can commonly appear as nausea, diarrhea or vomiting. However, in some cases it can cause life-threatening illness or death. Everyone is susceptible to foodborne illness, and especially children, the elderly, pregnant women and people with compromised immune systems. Whether you cook for yourself or for others, it’s important to be able to handle food in a safe manner.

In this course, you’ll learn how to adopt foodsafe practices to help avoid or reduce the spread of foodborne illness. You’ll learn about common causes of foodborne illness, how food handlers can adopt best practices for safety, and the importance of handwashing and other measures. You’ll also learn how to purchase, store, prepare and cook food in a safe manner. Finally, you’ll learn how to keep a clean and sanitary kitchen.

This unit contains eight lessons:
* Overview: Why Learn about Food Safety?
* Lesson 1: Introduction to Food Safety
* Lesson 2: Handwashing
* Lesson 3: Buying Food
* Lesson 4: Storing Food
* Lesson 5: Preparing Food
* Lesson 6: Cleaning Up
* Summary and Quiz

Course Highlights

  • Learn online 24/7
  • 30 learning tasks
  • 2 hours of instruction
  • Recognized by the American Culinary Federation Education Foundation for continuing education

Course Objectives

  • Identify common causes of foodborne illness
  • Explain the role of the food handler to reduce transmission of disease through food
  • Learn simple techniques to prepare food safely, such as handwashing
  • Maintain a clean and sanitary kitchen
  • Interpret signs of freshness for purchasing the freshest foods
  • Store food for maximum safety and shelf-life
  • Follow simple steps to avoid cross-contamination

Course Description

In the United States, it’s estimated that one in six people gets foodborne illness each year—the equivalent of about 48 million cases of foodborne illness. Many people get foodborne illness but don’t realize it. Foodborne illness can be as harmless as an upset stomach, but can commonly appear as nausea, diarrhea or vomiting. However, in some cases it can cause life-threatening illness or death. Everyone is susceptible to foodborne illness, and especially children, the elderly, pregnant women and people with compromised immune systems. Whether you cook for yourself or for others, it’s important to be able to handle food in a safe manner.

In this course, you’ll learn how to adopt foodsafe practices to help avoid or reduce the spread of foodborne illness. You’ll learn about common causes of foodborne illness, how food handlers can adopt best practices for safety, and the importance of handwashing and other measures. You’ll also learn how to purchase, store, prepare and cook food in a safe manner. Finally, you’ll learn how to keep a clean and sanitary kitchen.

This unit contains eight lessons:
* Overview: Why Learn about Food Safety?
* Lesson 1: Introduction to Food Safety
* Lesson 2: Handwashing
* Lesson 3: Buying Food
* Lesson 4: Storing Food
* Lesson 5: Preparing Food
* Lesson 6: Cleaning Up
* Summary and Quiz

Course Highlights

  • Learn online 24/7
  • 30 learning tasks
  • 2 hours of instruction
  • Recognized by the American Culinary Federation Education Foundation for continuing education

Course Objectives

  • Identify common causes of foodborne illness
  • Explain the role of the food handler to reduce transmission of disease through food
  • Learn simple techniques to prepare food safely, such as handwashing
  • Maintain a clean and sanitary kitchen
  • Interpret signs of freshness for purchasing the freshest foods
  • Store food for maximum safety and shelf-life
  • Follow simple steps to avoid cross-contamination