Foodborne Illness Prevention
Best Practices in the Kitchen
This course is designed to provide any person with the knowledge and techniques used by food industry professionals for safe food handling. Ever wondered what temperature your food should be kept to prevent bacterial growth? Worried about cross-contamination? This course will benefit the in-home meal planner and food industry employee, alike. And we're offering it for FREE! We hope you'll find such value in this course that you'll consider taking more of our courses in the future.
Gina is a Certified ServSafe® Instructor and Registered ServSafe® Proctor. She is a Certified Instructor by the American Health & Safety Institute (ASHI). Before coming to Pink Leaf, Gina was a public school teacher for 14 years.
Frequently Asked Questions
We're so excited you are taking our food safety mini-course! We know you'll learn a lot and hope you'll be putting these best practices to use in your daily life and/or career. Thanks for giving us the opportunity to work with you. Check out our other courses on food safety, among other topics! Our Food Manager Prep course will even get you prepared to pass a ServSafe® Manager exam, which is a valuble certification to have if you are seeking employment in the food service industry.
If you have any questions, concerns or praise for this course, we'd love to hear from you!