Each year millions of Americans get sick, hundreds of thousands are hospitalized, and several thousand die from tainted food served in restaurants or prepared at home. This is unfortunate because most foodborne illnesses are caused when food is not handled properly. Regardless if workers are in a full-service eating establishment, working a street corner deli cart, cooking for everyone at the annual company picnic, or simply bringing in a dish for the monthly office pot-luck, it is crucial that they know and follow the generally practiced food safety techniques set by local, State, and Federal agencies. The same skills used in the workplace can also be applied at home, letting workers keep their families and selves safe. This course will cover basic food safety techniques expected in professional eating establishments.