Food Safety Basics
Developed for new school nutrition managers, employees, and substitute cooks – this training curriculum is designed to provide a basic understanding of food safety. the lesson content covers food safety and why it is important, methods for training school nutrition staff on food safety, how to prevent foodborne illness, and checklists to monitor food safety.
TARGET AUDIENCE – Managers and Food Service Assistants/Technicians
KEY AREA: 2: Operations
Food Safety Basics
|Video Clip Using Thermometers||February 16, 2018||Download|
|School Employee Health and Personal Hygiene Video Mini-Series Part 1- Reporting Illness||April 13, 2018||Download|
|School Employee Health and Personal Hygiene Video Mini-Series Part 2- Handling Illness||April 13, 2018||Download|
|School Employee Health and Personal Hygiene Video Mini-Series Part 3- Preventing Illness||April 13, 2018||Download|
|Food Safety Basics - Instructor's Manual||April 10, 2018||Download|
|Food Safety Basics - Participant's Workbook||April 10, 2018||Download|
|Food Safety Basics - Presentation||April 10, 2018||Download|
|Food Safety Basics - Pre-Assessment||April 10, 2018||Download|
|Food Safety Basics - Post-Assessment||April 10, 2018||Download|
|Food Safety Basics - Pre-Post Assessment Answers||April 10, 2018||Download|
|ICN Handwashing Short||August 06, 2018||Download|
Ready to request training?
After you have entered the information on the Training Request Form, scroll to the bottom and press “Submit.” If your request is successfully transmitted to ICN, you will receive an electronic reply. If you do not receive a reply, please contact ICN.
Three Things to Remember:
- ICN requires at least 8-10 weeks’ advance notice before the training date to schedule and plan a training session.
- ICN Consultant Trainers must train a minimum of 4 hours in a single day.
- A minimum of 25-30 participants is required for ICN to provide a training session.
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