Institute Feature: Food Safety and Sanitation Basics – Food and Equipment Contamination

Grocery stores are the sixth most frequent food establishment where people contract a foodborne illness in the U.S., according to Centers for Disease Control (CDC) data. More people contract foodborne illnesses from a grocery store than they do from a buffet restaurant, school or college, long-term care facility, or prison.

The most important aspect of food safety is prevention, which is why it is crucial for all grocery store employees to complete the Retail Learning Institute's Food Safety and Sanitation Basics – Food and Equipment Contamination course.

Students will learn proper cleaning methods and to identify unsafe and unsanitary conditions. Proper sanitizing and cleaning equipment are some of the most effective defenses against the spread of foodborne illness.

This course has the following objectives:

• Identify and practice strategies to avoid cross-contamination
• Understand and apply equipment cleaning and sanitizing procedures:
• Demonstrate proper use of a three-compartment sink
• Evaluate and implement additional sanitation methods

Course Duration: 10m