This course provides an overview of kitchen hazards, food-borne illnesses, cooking terms, and the steps caregivers can take to ensure the safe handling of food. Includes tips for preparing foods for special client populations such as immunosuppressed clients and people on prescribed diets. Discusses safe handling of food and ways to prevent foodborne illness.
Work safely in any kitchen.
Describe the typical symptoms of a food-borne illness.
Name the four basic steps to ensure safe handling of food.
Describe the symptoms of a food allergy.
Prepare and/or handle foods safely for all your clients.