The eLearning Center for Gatlin Education Services

Includes the following Modules:
Chemical and Physical Controls
Managers who oversee food production share a critical responsibility for serving food that is safe to eat. They must ensure workers know and follow the general procedures for controlling chemical and physical contamination of foods prepared and served in their facility.
Cleaning and Sanitizing
Managers who oversee food production share a critical responsibility for serving food that is safe to eat. They must ensure workers know and follow the general procedures for environmental cleaning and sanitizing.
Control Points
Managers who oversee food production share a critical responsibility for serving food that is safe to eat. They must ensure the required standard operating procedures for safe food production are strictly followed at each control point in the food production process, including receiving, storage, preparation, and cooking, cooling, and service.
Environmental Health
Managers who oversee food production share a critical responsibility for serving food that is safe to eat. They must know, and ensure workers know, the signs of pest infestation and potential solutions for controlling pests. In addition, they must be able to identify problems and implement solutions associated with plumbing, ventilation, water supply, and waste disposal.
Hazard Analysis Critical Control Point (HACCP)
Safety concerns about our food supply prompted FDA to develop and encourage the use of a new food safety program, Hazard Analysis and Critical Control Point, HACCP. This lesson gives an overview of the seven HACCP Principles, how a HACCP Plan can help reduce the risk of foodborne illness, the basic contents of a HACCP Plan, and the fundamental steps for determining critical control points to prevent, eliminate, or reduce food hazards to acceptable levels.
Microbiology and Food Safety
This lesson gives an overview of the types of foodborne illnesses and how they are transmitted, the most common microorganisms that cause foodborne illnesses, how bacteria multiply, and the conditions that support bacterial multiplication.
Personal Hygiene
Managers who oversee food production share a critical responsibility for serving food that is safe to eat. They must ensure workers know and follow the standard operating procedures for handwashing, personal hygiene, and employee illnesses.
Regulatory Compliance
More than 76 million estimated illnesses, 300,000 hospitalizations, and 5,000 deaths are attributed to foodborne illness in the United States each year. To reduce the staggering number of incidents, federal, state, and local agencies provide guidance and require specific practices for safeguarding food served to the public. This lesson addresses the regulatory compliance issues that affect food establishments.

Objectives:
At the completion of this training, the learner will be able to:

• Identify the types of foodborne illness and how they are transmitted.
• Identify the fundamental steps for determining critical control points to prevent, eliminate, or reduce food hazards to acceptable levels.
• Identify the most common microorganisms that cause foodborne illness, how bacteria multiply, and the conditions that support bacterial multiplication.
• Identify the purpose of implementing standard operating procedures at each control point in the food production process, including receiving, storage, preparation, cooking, cooling, and service.
• Identify the standard operating procedures to control contamination through personal hygiene, proper handwashing, and by managing employee illnesses.
• Identify the requirements and procedures for cleaning and sanitizing equipment and surfaces and for using mechanical dish machines.
• Identify the general procedures for controlling chemical and physical contamination in foods.
• Identify the signs of pest infestation and solutions for controlling pests.
• Identify problems and implement solutions associated with plumbing, ventilation, water supply, and waste disposal.
• Identify the regulatory compliance issues that affect food establishments.
• Identify the seven HACCP Principles used to prevent, eliminate, or reduce food hazards to acceptable levels, recognize how a HACCP Plan can help reduce the risk of foodborne illness, and identify the basic contents of a HACCP plan.