Food Safety Fundamentals

This course is beneficial for employees working in all aspects of the food manufacturing and service industry.  This course focuses on controlling the 5 Most Common Risk Factors for foodborne illness.  The course will review the importance of proper temperature control, good personal hygiene, proper cleaning and sanitizing, food handling, storage, and information about common foodborne illnesses and how to prevent them.  Questions around state licensing requirements may also be asked during this session.

Stephanie Styvar & Ashley Stegeman: WY Department of Ag Consumer Health Service