Rouxbe Offering Free Food Safety Course to Foodservice Organizations

Starting Wednesday, Rouxbe, a leading online culinary training program, is offering a free course on food safety to any foodservice organization. Learning about food safety is an important step in preventing illness from unsafe foods or through the transmission of disease from food handlers, including the coronavirus. The course is designed for professionals looking to learn more about food safety, as well as those in need of a refresher given the current outbreak.

“The global restaurant and hospitality industry is being significantly impacted by the coronavirus pandemic, as worries over the spread continue to increase,” says Ken Rubin, Chief Culinary Officer at Rouxbe. “It’s now more important than ever that those who handle food—be it a high-end full-service restaurant chef or a member of a retirement home kitchen staff—be up to date and fully immersed in keeping food safe. By offering this course free of charge, we hope many will take advantage of these lessons that, while always important, are even more critical at this time.”

In addition to providing a general introduction to food safety, this course will address specific instructions that food handlers and operators should be aware of in regards to the coronavirus, and how it spreads. Specific lessons outlined in the course include:

  • Introduction to Food Safety
  • Handwashing
  • Buying Food
  • Storing Food
  • Preparing Food
  • Cleaning Up

Rouxbe is 100 percent online, and offers cooking courses to individuals as well as industry professionals. Organizations including Whole Foods, Marriott Hotels and Wegmans have trained their cooking staff using Rouxbe tools, along with hundreds of thousands of restaurant chefs and home cooks across the country. Rouxbe is recognized by the American Culinary Federation Education Foundation as a quality program, and by WorldChefs as Approved Quality Culinary Training.

“Foodborne illness is largely preventable, and it’s critical that anyone involved in handling, preparing or serving food has an important job to play in limiting the risk to others,'' continues Rubin.

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