Food-borne illness is prevalent in the home, restaurants, hotels, retail establishments, and school cafeterias. Through carelessness, micro-organisms were allowed to get on the food. The program will touch on how food becomes contaminated, cleanliness, sanitizing, and food temperatures.
Employees working in food services must have training in sanitation, bacterial growth, temperature control, personal hygiene, food handling and insect/rodent control. (Producer: Digital 2000)