This refresher training is an overview of food safety management for food handlers in Illinois, focusing on safe food handling practices, foodborne illness prevention, and key regulatory guidelines. By the end of this course, participants will be equipped with knowledge of the most common foodborne illnesses, food safety hazards, and best practices for handling and preparing food. Participants will cover essential topics such as receiving, storing, and preparing food, maintaining cleanliness and sanitation in the kitchen, and ensuring compliance with food safety regulations. Additionally, participants will learn how to properly manage kitchen facilities and understand the principles of HACCP, along with strategies for dealing with food safety crises. (Last updated: November 2024)
With Mitti you can
With Mitti you can
The full course includes
- Food and the Food Manager
- Foodborne Illnesses: Causes and Prevention
- Purchasing, Receiving, and Storing Food
- General Food Safety Practices (Part 1)
- General Food Safety Practices (Part 2)
- Cleanliness and Sanitation
- Kitchen Facilities
- Final Assessment
About author
Mitti (by SafetyCulture) is the operations system for every site, shift and standard. Trusted by over 80,000 organisations, Mitti brings your people, operational data and workflows into one operating picture. From the frontline to the boardroom, it gives everyone a clear understanding of what's happening, highlights what needs attention and recommends what to do next. Every inspection completed, issue raised and action taken becomes intelligence your teams can use to improve every day.