Inadequate cooling/refrigeration, food left at room temperature. Food borne bacteria that may be present on food grows faster at temperatures between 5° - 60°C and can double in number every 20 minutes.
Having a food handling certificate is important for all the stakeholders involved in food businesses – the customers, the owners, the staff and the supervisors. As well, the certificate guards the integrity of the industry itself.
I learnt about the standard drinks and how the body processes them, as well as what rights and obligations you have when providing the service and what to look out for. The video's were very handy as well. A very informative RSA course!