Modules English (Video Series)

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Lesson 10: Chapter 4 Module: 1
(Texas Woman's University, 2014-04-23) Bednar, C.; Ryu, D.; Baumert, J.; Zottarelli, L.; Solis, G.; Parodi, M.; Warren, C.
The manual and accompanying online video series are designed to provide food service managers and employees with the information and resources to promote a positive food safety culture within their establishment. Designed by a multidisciplinary team of academic and food service professionals, managers and employees can work together to reduce foodborne illness and allergic reactions to foods. The manuals have been divided into Modules with corresponding videos and quizzes. After completing the training program, employees should be able to identify safe food handling practices from simple handwashing procedures to the more complex process of developing a food allergy plan. By making food safety a priority, food service establishments can serve high quality, safe food to consumers in any operation.
Lesson 11: Chapter 4: Module 2: Preparing Foods Safely
(Texas Woman's University, 2014-04-23) Bednar, C.; Ryu, D.; Baumert, J.; Zottarelli, L.; Solis, G.; Parodi, M.; Warren, C.
The manual and accompanying online video series are designed to provide food service managers and employees with the information and resources to promote a positive food safety culture within their establishment. Designed by a multidisciplinary team of academic and food service professionals, managers and employees can work together to reduce foodborne illness and allergic reactions to foods. The manuals have been divided into Modules with corresponding videos and quizzes. After completing the training program, employees should be able to identify safe food handling practices from simple handwashing procedures to the more complex process of developing a food allergy plan. By making food safety a priority, food service establishments can serve high quality, safe food to consumers in any operation.
Lesson 12: Chapter 4: Module 3:Preparing Cold Foods Safely
(Texas Woman's University, 2014-04-23) Bednar, C.; Ryu, D.; Baumert, J.; Zottarelli, L.; Solis, G.; Parodi, M.; Warren, C.
The manual and accompanying online video series are designed to provide food service managers and employees with the information and resources to promote a positive food safety culture within their establishment. Designed by a multidisciplinary team of academic and food service professionals, managers and employees can work together to reduce foodborne illness and allergic reactions to foods. The manuals have been divided into Modules with corresponding videos and quizzes. After completing the training program, employees should be able to identify safe food handling practices from simple handwashing procedures to the more complex process of developing a food allergy plan. By making food safety a priority, food service establishments can serve high quality, safe food to consumers in any operation.
Lesson 13: Chapter 4: Module 4: Preparing Hot Foods Safely
(Texas Woman's University, 2014-04-23) Bednar, C.; Ryu, D.; Baumert, J.; Zottarelli, L.; Solis, G.; Parodi, M.; Warren, C.
The manual and accompanying online video series are designed to provide food service managers and employees with the information and resources to promote a positive food safety culture within their establishment. Designed by a multidisciplinary team of academic and food service professionals, managers and employees can work together to reduce foodborne illness and allergic reactions to foods. The manuals have been divided into Modules with corresponding videos and quizzes. After completing the training program, employees should be able to identify safe food handling practices from simple handwashing procedures to the more complex process of developing a food allergy plan. By making food safety a priority, food service establishments can serve high quality, safe food to consumers in any operation.
Lesson 14: Chapter 4: Module 5: Safely Serving Food
(Texas Woman's University, 2014-04-23) Bednar, C.; Ryu, D.; Baumert, J.; Zottarelli, L.; Solis, G.; Parodi, M.; Warren, C.
The manual and accompanying online video series are designed to provide food service managers and employees with the information and resources to promote a positive food safety culture within their establishment. Designed by a multidisciplinary team of academic and food service professionals, managers and employees can work together to reduce foodborne illness and allergic reactions to foods. The manuals have been divided into Modules with corresponding videos and quizzes. After completing the training program, employees should be able to identify safe food handling practices from simple handwashing procedures to the more complex process of developing a food allergy plan. By making food safety a priority, food service establishments can serve high quality, safe food to consumers in any operation.
Lesson 15: Chapter 5: Module: Gluten in Foods
(Texas Woman's University, 2014-04-23) Bednar, C.; Ryu, D.; Baumert, J.; Zottarelli, L.; Solis, G.; Parodi, M.; Warren, C.
The manual and accompanying online video series are designed to provide food service managers and employees with the information and resources to promote a positive food safety culture within their establishment. Designed by a multidisciplinary team of academic and food service professionals, managers and employees can work together to reduce foodborne illness and allergic reactions to foods. The manuals have been divided into Modules with corresponding videos and quizzes. After completing the training program, employees should be able to identify safe food handling practices from simple handwashing procedures to the more complex process of developing a food allergy plan. By making food safety a priority, food service establishments can serve high quality, safe food to consumers in any operation.
Lesson 1: Chapter 1: Module 1: Culture of Food Safety
(Texas Woman's University, 2014-04-23) Bednar, C.; Ryu, D.; Baumert, J.; Zottarelli, L.; Solis, G.; Parodi, M.; Warren, C.
The manual and accompanying online video series are designed to provide food service managers and employees with the information and resources to promote a positive food safety culture within their establishment. Designed by a multidisciplinary team of academic and food service professionals, managers and employees can work together to reduce foodborne illness and allergic reactions to foods. The manuals have been divided into Modules with corresponding videos and quizzes. After completing the training program, employees should be able to identify safe food handling practices from simple handwashing procedures to the more complex process of developing a food allergy plan. By making food safety a priority, food service establishments can serve high quality, safe food to consumers in any operation.
Lesson 2: Chapter 1: Module 2: Foodborne Illness
(Texas Woman's University, 2014-04-23) Bednar, C.; Ryu, D.; Baumert, J.; Zottarelli, L.; Solis, G.; Parodi, M.; Warren, C.
The manual and accompanying online video series are designed to provide food service managers and employees with the information and resources to promote a positive food safety culture within their establishment. Designed by a multidisciplinary team of academic and food service professionals, managers and employees can work together to reduce foodborne illness and allergic reactions to foods. The manuals have been divided into Modules with corresponding videos and quizzes. After completing the training program, employees should be able to identify safe food handling practices from simple handwashing procedures to the more complex process of developing a food allergy plan. By making food safety a priority, food service establishments can serve high quality, safe food to consumers in any operation.
Lesson 3: Chapter 2: Module 3: What to do in Case of Illness
(Texas Woman's University, 2014-04-23) Bednar, C.; Ryu, D.; Baumert, J.; Zottarelli, L.; Solis, G.; Parodi, M.; Warren, C.
The manual and accompanying online video series are designed to provide food service managers and employees with the information and resources to promote a positive food safety culture within their establishment. Designed by a multidisciplinary team of academic and food service professionals, managers and employees can work together to reduce foodborne illness and allergic reactions to foods. The manuals have been divided into Modules with corresponding videos and quizzes. After completing the training program, employees should be able to identify safe food handling practices from simple handwashing procedures to the more complex process of developing a food allergy plan. By making food safety a priority, food service establishments can serve high quality, safe food to consumers in any operation.
Lesson 4: Chapter 2: Module 1: Employee Cleanliness
(Texas Woman's University, 2014-04-23) Bednar, C.; Ryu, D.; Baumert, J.; Zottarelli, L.; Solis, G.; Parodi, M.; Warren, C.
The manual and accompanying online video series are designed to provide food service managers and employees with the information and resources to promote a positive food safety culture within their establishment. Designed by a multidisciplinary team of academic and food service professionals, managers and employees can work together to reduce foodborne illness and allergic reactions to foods. The manuals have been divided into Modules with corresponding videos and quizzes. After completing the training program, employees should be able to identify safe food handling practices from simple handwashing procedures to the more complex process of developing a food allergy plan. By making food safety a priority, food service establishments can serve high quality, safe food to consumers in any operation.
Lesson 5: Chapter 2: Module 2: Maintaining Clean Food Service Facilities
(Texas Woman's University, 2014-04-23) Bednar, C.; Ryu, D.; Baumert, J.; Zottarelli, L.; Solis, G.; Parodi, M.; Warren, C.
The manual and accompanying online video series are designed to provide food service managers and employees with the information and resources to promote a positive food safety culture within their establishment. Designed by a multidisciplinary team of academic and food service professionals, managers and employees can work together to reduce foodborne illness and allergic reactions to foods. The manuals have been divided into Modules with corresponding videos and quizzes. After completing the training program, employees should be able to identify safe food handling practices from simple handwashing procedures to the more complex process of developing a food allergy plan. By making food safety a priority, food service establishments can serve high quality, safe food to consumers in any operation.
Lesson 6: Chapter 2: Module 3: Safe Food Temperatures
(Texas Woman's University, 2014-04-23) Bednar, C.; Ryu, D.; Baumert, J.; Zottarelli, L.; Solis, G.; Parodi, M.; Warren, C.
The manual and accompanying online video series are designed to provide food service managers and employees with the information and resources to promote a positive food safety culture within their establishment. Designed by a multidisciplinary team of academic and food service professionals, managers and employees can work together to reduce foodborne illness and allergic reactions to foods. The manuals have been divided into Modules with corresponding videos and quizzes. After completing the training program, employees should be able to identify safe food handling practices from simple handwashing procedures to the more complex process of developing a food allergy plan. By making food safety a priority, food service establishments can serve high quality, safe food to consumers in any operation.
Lesson 7: Chapter 3: Module 1: Time/Temperature Control for Safety Foods (TCS)
(Texas Woman's University, 2014-04-23) Bednar, C.; Ryu, D.; Baumert, J.; Zottarelli, L.; Solis, G.; Parodi, M.; Warren, C.
The manual and accompanying online video series are designed to provide food service managers and employees with the information and resources to promote a positive food safety culture within their establishment. Designed by a multidisciplinary team of academic and food service professionals, managers and employees can work together to reduce foodborne illness and allergic reactions to foods. The manuals have been divided into Modules with corresponding videos and quizzes. After completing the training program, employees should be able to identify safe food handling practices from simple handwashing procedures to the more complex process of developing a food allergy plan. By making food safety a priority, food service establishments can serve high quality, safe food to consumers in any operation.
Lesson 8: Chapter 3: Module 2: Food Ingredients and Recipes
(Texas Woman's University, 2014-04-23) Bednar, C.; Ryu, D.; Baumert, J.; Zottarelli, L.; Solis, G.; Parodi, M.; Warren, C.
The manual and accompanying online video series are designed to provide food service managers and employees with the information and resources to promote a positive food safety culture within their establishment. Designed by a multidisciplinary team of academic and food service professionals, managers and employees can work together to reduce foodborne illness and allergic reactions to foods. The manuals have been divided into Modules with corresponding videos and quizzes. After completing the training program, employees should be able to identify safe food handling practices from simple handwashing procedures to the more complex process of developing a food allergy plan. By making food safety a priority, food service establishments can serve high quality, safe food to consumers in any operation.
Lesson 9: Chapter 3: Module 3: Menu Labeling
(Texas Woman's University, 2014-04-23) Bednar, C.; Ryu, D.; Baumert, J.; Zottarelli, L.; Solis, G.; Parodi, M.; Warren, C.
The manual and accompanying online video series are designed to provide food service managers and employees with the information and resources to promote a positive food safety culture within their establishment. Designed by a multidisciplinary team of academic and food service professionals, managers and employees can work together to reduce foodborne illness and allergic reactions to foods. The manuals have been divided into Modules with corresponding videos and quizzes. After completing the training program, employees should be able to identify safe food handling practices from simple handwashing procedures to the more complex process of developing a food allergy plan. By making food safety a priority, food service establishments can serve high quality, safe food to consumers in any operation.

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