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Title:Sanitation and Safety
Producer:Missouri Dept. of Health
Description:This curriculum discusses how to maintain a safe and sanitary food service operation. The 11 lessons include:
  • Importance of sanitation
  • Complying with standards of personal hygiene & health
  • Sanitation guidelines in receiving & storage
  • Safe food handling procedures
  • Food safety guidelines in preparation & service
  • Sanitation precautions to prevent contamination
  • Safe cooling and reheating procedures
  • Properly handling frozen processed foods
  • Sanitation guidelines in cleaning and sanitizing
  • Proper equipment operations
  • Proper maintenance and cleaning procedures
Audiovisuals used in the curriculum are not included. Each of the 11 lessons takes about one hour to complete.
Topic:Food Service
Sanitizing and Cleaning
Standards and Guidelines
Audience:Food Service Workers
Format/Pub. Year:Curriculum (1992)
Contact Information:
 Missouri Dept. of Health
Nutrition Educationa and Training (NET) Program
P.O. Box 570
Jefferson City, MO 65102
Cost:Free with Restrictions
How To Order:Available through NAL's InterLibrary Loan Program. Request Library Materials
NAL Call Number:Kit no.189

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Information for the database was collected by surveying academia, government agencies, industry, and trade and professional organizations for available food safety educational materials resources. Listings in this database are provided for information sharing purposes only. No endorsement is intended. Listings in the database are self reported and have not been evaluated. We recommend that you ask for a list of previous users so that you can assess whether the listing will meet your needs. Call the contacts listed for more information.

Last Modified: Nov 16, 2011