Learning Objectives & Outcomes

LEARNING OBJECTIVES

PERSONAL HYGIENE

1. Properly wash hands (when, where, how)
   • Identify when handwashing is required
   • Identify appropriate sinks for handwashing
   • List requirements for “properly stocked” handwashing sink
   • List the steps in proper handwashing
   • Describe the appropriate use of hand antiseptics
2. Wear hat or hair restraint, including facial hair
   • Recognize when hair restraints are required in the establishment
   • Describe how to properly restrain hair while working
3. Wear clean work clothing
   • Recognize when aprons must be removed
4. Wear appropriate jewelry
   • List jewelry that is acceptable to wear while working
5. Maintain hand hygiene
   • State length requirements for fingernails
   • State polish requirements for fingernails
6. Cover wounds
   • Describe the process for covering wounds on fingers or other exposed areas
7. When feeling ill, report symptoms to person-in-charge
   • List symptoms that require reporting
   • List illnesses that require reporting
8. Come to work clean and groomed
   • Define “clean” as it relates to proper work appearance
   • Define “groomed” as it relates to proper work appearance
9. Use gloves properly (when, where, how)
   • Name acceptable types of gloves for working with food
   • Identify when gloves are required
   • Recognize when gloves must be changed
   • Explain the process for applying gloves
10. Follow restrictions on eating, drinking, smoking and tobacco use
    • List locations where eating, drinking, smoking and tobacco use are permitted while working
    • Name the requirements for drinking containers while working

CLEANING AND SANITIZING

1. Set up and use 3 compartment sink
   • Describe the process for setting up a three-compartment sink
   • Describe the process for using a three-compartment sink
   • Identify when to change water and chemicals when using a three-compartment sink
2. Set up and use dishwashing machine
   • Describe the process for setting up a dishwashing machine
   • Describe the process for using a dishwashing machine
   • Explain proper handling and storage of dishware
3. Use proper sink for task
   • List the names of different sinks
   • Explain the purpose of various sinks
4. Set up, test, and use sanitizer
   • Recall the purpose of sanitizer
   • Explain the process for setting up sanitizer
   • Describe the appropriate use of sanitizing solution
5. Clean and sanitize food and nonfood contact surfaces
   • Differentiate between food contact surfaces and nonfood contact surfaces
   • Describe the process for cleaning and sanitizing food contact surfaces
   • Describe the process for cleaning nonfood contact surfaces
6. Remove garbage
   • Explain the process for removing garbage from the establishment
   • Name the requirements for receptacles (kitchen, restroom and dumpsters)
7. Inform person in charge of signs of pests
   • Identify signs of pests

RECEIVING AND STORING

1. Receive food
   • Describe the process for inspecting food deliveries
   • List the criteria for accepting and rejecting food deliveries
2. Store food
   • Identify appropriate storage locations for food
   • Name the requirements for food storage containers
   • Explain FIFO as it relates to food safety
   • List items prohibited in food storage
   • Recall labeling requirements for food deliveries
3. Store cleaning chemicals and cleaning supplies
   • Identify appropriate storage location for chemicals
   • Identify appropriate storage containers for chemicals
   • Recall labeling requirements for chemicals
   • Identify how to appropriately store cleaning supplies

PREPARING AND COOKING FOOD

1. Thaw food
   • Explain the procedures for thawing TCS food
2. Prepare food
   • Recall the process for washing produce
   • Describe labeling and date marking requirements for prepared food
3. Cook food
   • List the minimum internal temperature and time requirements for cooking TCS food

HOLDING AND SERVING FOOD

1. Cool food
   • Describe the process for two stage cooling
2. Reheat food
   • List the minimum internal temperature and time requirements for properly reheating TCS food
3. Hold food
   • Identify when to check temperature of food being held
   • Describe how to check temperature of food being held
   • Identify the correct temperature requirements of food being hot or cold held on display
4. Serve food (cooked, Ready-To-Eat, ice)
   • Identify the correct way to hold/carry beverages and utensils
   • Identify the correct way to hold/carry plated food
   • Identify the correct way to handle ice
   • List barrier methods for serving RTE food (deli sheets, gloves, etc.)
   • Describe the procedures for serving food on a buffet or self-service line

PROTECT FOOD

1. Protect food from contamination
   • Explain how biological contamination occurs
   • Identify ways to prevent biological contamination
   • Explain how chemical contamination occurs
   • Identify ways to prevent chemical contamination
   • Explain how physical contamination occurs
   • Identify ways to prevent physical contamination
2. Protect food from cross contamination
   • Define cross contamination
   • Identify ways to prevent cross contamination
3. Use time & temperature control for safety
   • Define the temperature danger zone
   • Identify foods that require time and temperature control for safety
4. Protect food from cross contact (direct and indirect)
   • List major food allergens
   • Identify food that contains the major allergens
   • Define cross-contact
   • Identify ways to prevent cross contact
5. Use thermometers correctly
   • Explain how to correctly use thermometers
   • Describe how to maintain thermometers

LEARNING OUTCOMES

Food handler education and training program
This program includes employee knowledge, responsibilities and training when preparing, handling and serving food to the public as well as basic food safety principles that will result in the following learning outcomes.

1. Good hygienic practice Instruction on good hygienic practices including cleanliness and importance of correct and frequent hand washing.
2. Foodborne disease outbreak instruction on foodborne disease outbreak includes the definition of foodborne disease outbreak, the causes and preventive measures, including employee reporting requirements
3. Preventing contamination by employees instruction includes the training requirements for contact with ready to eat food.
4. Cleaning and Sanitizing including 3-compartment sinks, dishwashing machines. Use of proper sink for the task. Use of sanitizers for food contact and non-food contact surfaces.
5. Receiving and Storing food, including critera for accepting or rejecting food. Storage of chemicals and cleaning supplies.
6. Prepare and cook foods using proper thawing, preparation and cooking times and temperatures.
7. Holding and Serving of food, including cooling, reheating, holding and serving food.
8. Protect food from contamination by identifying the forms of contamination and methods to prevent them. Protect food from cross contamination including procedures on the prevention of cross-contamination of foods, sanitization methods and corrective actions relating to Equipment, Utensils, and Linens. Use Time and temperature control to limit pathogen growth or toxin production in food. Protect food from cross contact to prevent allergen contamination. Properly use thermometers.

Updated: 9/27/2024