Kitchen Safety – Food Safety: Foodborne Diseases

This course focuses on the critical aspects of food safety, emphasizing the potential severity of foodborne diseases and the importance of proper food handling in kitchens. Participants will gain insights into common foodborne illnesses, including salmonella and botulism, arising from improper storage and handling of food. The course underscores the necessity of diligence, discipline, and constant vigilance in food preparation to ensure the safety of both the kitchen environment and consumers.