Florida ALF Safe Food Handling Practices
Tracking # 20-1391500
Categories by profession
Program Objectives:
- Identify Food-Safety Hazards: Recognize common food-safety hazards that can contribute to foodborne illness in an assisted-living facility.
- Demonstrate Hand Hygiene and Personal Hygiene: Apply proper handwashing, glove use, and personal hygiene practices when preparing or serving food.
- Prevent Cross-Contamination: Explain how to prevent cross-contamination between raw foods, ready-to-eat foods, utensils, equipment, and food-contact surfaces.
- Apply Time-and-Temperature Controls: Use safe practices for receiving, storing, preparing, holding, cooling, reheating, and serving potentially hazardous foods.
- Use a Food Thermometer Correctly: Verify that food is being cooked, held, cooled, or reheated at safe temperatures.
- Describe Refrigerator Storage Practices: Explain proper separation, covering, labeling, and placement of raw and ready-to-eat foods.
- Distinguish Cleaning from Sanitizing: Identify the correct sequence for maintaining safe food-contact surfaces and equipment.
- Recognize and Respond to Unsafe Food-Handling Conditions: Take appropriate action according to facility procedures to help protect assisted-living residents from foodborne illness.
Course Overview:
This one-hour self-study course provides practical food-safety guidance for Florida assisted living facility employees who prepare or serve food and who have not completed ALF Core Training. It addresses employee health, hand hygiene, cross-contamination, time and temperature control, receiving, storage, service, cleaning, sanitizing, pests, emergencies, reporting, and role boundaries.This training satisfies the 1-hour in-service requirement in safe food handling practices under Rule 59A-36.011(3)(e), F.A.C., for applicable Florida ALF staff.
$6.00
1 Hours