Course Summary:

In a church, there are many opportunities for a congregation to prepare and serve meals, but it’s also possible that someone could contract foodborne illness from these activities. Countless pathogens exist that can contaminate foods and beverages, and poisonous chemicals and other physical contaminants can also make food unfit to consume. This 25-minute course helps users learn about foodborne illness, potential risk factors, and how to avoid it in a church environment.

Learning Objectives:

  • Define foodborne illness
  • Identify top pathogens that can contaminate food
  • Recognize how food can become contaminated at a church function
  • Identify the most at-risk individuals
  • Know what steps to take to minimize and avoid potential foodborne illnesses related to functions involving your church

Key Topics Include:

  • What is Foodborne Illness?
  • Common Pathogens
  • Fungi and Parasites
  • Chemical and Physical Contaminants
  • Foodborne Illness at Church
  • Time-Temperature Control (TCS)
  • Cross-Contamination
  • Unhygienic Practices
  • At-Risk Populations
  • Food Safety
  • Proper Personal Hygiene
  • Proper Cleaning and Sanitizing
  • Time-Temperature Awareness
  • Avoiding Cross-Contamination
  • Other Safety Measures
  • Handling, Preparing, and Serving Food at a Church Event
  • Handling, Transporting, and Serving Food to Fellow Congregants