Food Safety Basics for Ice Cream Makers: Food Safety Hazards
After completing this course, participants will be able to:
List and categorize general groups of food hazards
Identify six factors that affect bacterial growth
Name four pathogenic bacteria that are primary risk in ice cream production facilities
Describe conditions and locate areas as high risk for Listeria, E.coli, Salmonella, and Staphylococcus
Course length: 40 minutes
After completing this course, participants will be able to:
List and categorize general groups of food hazards
Identify six factors that affect bacterial growth
Name four pathogenic bacteria that are primary risk in ice cream production facilities
Describe conditions and locate areas as high risk for Listeria, E.coli, Salmonella, and Staphylococcus
Course length: 40 minutes
After completing this course, participants will be able to:
List and categorize general groups of food hazards
Identify six factors that affect bacterial growth
Name four pathogenic bacteria that are primary risk in ice cream production facilities
Describe conditions and locate areas as high risk for Listeria, E.coli, Salmonella, and Staphylococcus
Course length: 40 minutes
