Food safety training courses take many forms. For food professionals, those working in the food industry, or the food industry, can start with a high school course in food science, but the course covers food science, food technology, and food engineering in college.
This is followed by continuing food security programs online, conferences, seminars, webinars, and symposia on food safety, offered by professional associations, universities, and service companies in the food industry. Food and beverage safety is at the forefront as a key element of employee training in industries such as hospitality, tourism, and food production.
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Principles of Food Safety Education
The five basic principles of food safety are 1. Keep it clean; 2. Separate raw and cooked; 3. Cook until done; 4; Store food at safe temperatures; and 5. Using clean water and raw materials.
The first rule, keeping it clean, applies especially to the arrangement and cleanliness of the cooking area. A clean and tidy kitchen, regular inspections for disinfection and contamination, and the disposal of dirty and clean materials should prevent the spread of human or animal microbes.
Raw materials used in cooking must be fresh, thoroughly washed, and stored at a sufficiently low temperature to prevent bacterial growth. Special attention should be paid to animal products – they should always be stored in airtight containers at low temperatures.
Clean water and raw materials are less likely to be a problem in Western societies that have unrestricted access to clean tap water. Boiling water and raw materials carefully is a top priority for preventing foodborne illness.