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Module 22: Safe Food Handling in Food Service Operations

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On successful completion of this module, students will be able to:

Explain the five steps to food safety

Define the causes and growth of bacteria and infections

Explain how to maintain temperature control and temperature checks

Describe what is meant by food contamination

Explain proper food handling priorities

Describe the food preparation procedures

List the six basic hygiene practices for food handlers

Describe food disposal practices