Food Safety: From Store to Table

Food safety begins before food reaches the kitchen. Learn practical habits for purchasing, transporting, storing, preparing, and serving food safely. This class will help participants recognize common food safety risks and make everyday decisions that reduce the chance of foodborne illness at home.

By the end of the class, participants will be able to:

• Identify the four basic food safety practices: clean, separate, cook, and chill.
• Describe how to transport and store perishable food safely.
• Recognize situations that can lead to cross-contamination.
• Explain the importance of safe cooking and refrigeration temperatures.
• Identify when food should be used, stored, or discarded.

This class is offered as a Hybrid: Registration available for both “In-Person” and “Online.”