Online Food Safety Training Disease Control

Audience: Food manufacturing employees involved at any point in the production chain. This includes, but is not limited to, food manufacturing employees involved in production, preparation, processing, packaging, packing, storage, and handling of food and food products

Objective: At the end of this unit, New Mexico Food Manufacturing Employees will be able to:

  • Identify signs that a person is sick, which are known as symptoms, of people who should not be in food processing areas.
  • Describe how sick people can transfer germs that cause disease to food, food-contact surfaces, food processing equipment, food-packaging materials, and other people.
  • List ways to control spread of disease with the correct clean up process

To teach this module, follow the steps listed below:

  1. View Presentation Video
  2. View Presentation (PDF)
  3. View Presentation Script (PDF)
  4. Scenario worksheet
  5. Scenario worksheet answer key
  6. Poster how to properly clean up vomit
  7. Poster how to properly clean up blood spill
  8. Demonstrate how to properly clean up blood spill worksheet
  9. Demonstrate how to properly clean up blood spill worksheet answer key
  10. Final Quiz - Test the Knowledge Gained
  11. Quiz Key - Test Your Knowledge Gained
  12. Unit Plan 2 (Only for Reviewers)