10

Learning Objectives

  • Describe food safety regulations
  • Describe the causes and prevention of foodborne illnesses
  • Describe the principles of Hazard Analysis Critical Control Points (HACCP)
  • Describe general food-handling and storage procedures
  • Describe the procedures for maintaining workplace sanitation and personal hygiene

This material is intended as a review of food safety regulations and principles and not a replacement for required food safety training or certification.

License

Icon for the Creative Commons Attribution 4.0 International License

Food Safety, Sanitation, and Personal Hygiene Copyright © 2015 by go2HR is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

Share This Book