Learning Outcomes

In this free course, you will learn how to:

• Describe how foodservice businesses differ from brick-and-mortar restaurants in food safety
• Distinguish between single event, multiple event, and mobile food unit permit types
• Identify the equipment and water supply limitations most likely to cause critical violations at temporary events
• Explain the process by which the flow of food must be adapted for mobile and outdoor foodservice operations
• Outline the handwashing and time-temperature practices required to keep food safe away from a commercial kitchen
• Discuss the regulatory considerations that apply to fundraisers, farmers markets, and cottage food production
• List the ten critical methods for keeping food safe in a temporary foodservice operation
• Recognize the food safety responsibilities specific to food trucks, commissary kitchens, and food banks
• State the corrective actions required when equipment, water, or staffing limitations threaten food safety at an event