This course introduces participants to the basics of safe food handling. The course explains how food can become unsafe through time-temperature abuse, cross-contamination, and improper cleaning and sanitizing, and emphasizes the importance good personal hygiene plays in limiting the spread of dangerous pathogens..

This course teaches food service managers about the dangers of foodborne illness, how to prevent it, and the keys to food safety. The course also covers specifics on how to safely receive, store, prepare, cool, heat, and serve food, emphasizing active managerial control as a critical component in reducing the risk of a foodborne illness outbreak. To receive credit for this course, participants must pass an multiple choice examination, administered in accordance with national ServSafe® standards..

During a disaster, the first gesture of comfort The Salvation Army offers is often a cold drink and a hot meal from one of its mobile feeding units. The Disaster Food Service & Canteen Operations course is designed as the starting point for any disaster worker who wishes to be a part of disaster food service operations. Participants who complete the course will learn about the different types of Salvation Army food service equipment, the essentials of building a food service team, canteen operations and maintenance, and the basics of menu planning..

This course introduces participants to the basics of safe food handling. The course explains how food can become unsafe through time-temperature abuse, cross-contamination, and improper cleaning and sanitizing, and emphasizes the importance good personal hygiene plays in limiting the spread of dangerous pathogens..