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Food Safety in the Workplace


​This course provides an introduction to food microbiology, safe food handling, cleaning and sanitation, and allergen control for individuals who prepare or oversee the preparation of food. The course objectives are:

to define how microorganisms affect food safety
describe proper food handling procedures
discuss proper cleaning and sanitation practices​

learn about food allergies and their impact to susceptible individuals

This course is offered as a 1 day workshop. at the East Tennessee Children’s Hospital

Who should attend

​Individuals who prepare food or oversee the preparation of food. Continuing education units are available:

  • ​6 hours for Certified Dietary Managers in “Sanitation”
  • 5.5 CEUs for Registered Dietitians
  • 6.75 CEUs for Administrators of Residential Homes or Homes for the Aged and Assisted Care Living Facilities


​The relevance of food safety in today’s food business
Introduction to the basics of food microbiology

  • Safe food handling
  • receiving and storage
  • hot food handling
  • cold food handling
  • reheating food
  • personal hygiene
  • cross contamination
  • ​Principles of cleaning and sanitation
  • Allergens and common food safety offenders

​Upcoming Workshops​

None scheduled at this time

The flagship campus of the University of Tennessee System and partner in the Tennessee Transfer Pathway.

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