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Be Safe, Not Sorry
Deli Training & Certificate Program Course 3
Since many deli foods can be potentially hazardous if not handled correctly, Be
Safe, Not Sorry training can be a matter of life and death. For your customers.
And for your business. Be Safe, Not Sorry teaches employees how to provide their customers
with safe, appealing, high-quality deli products. It stresses the importance of good
personal hygiene, eliminating cross contamination, receiving and storing products,
rotation and how to prepare and display products.
At the completion of Be Safe, Not Sorry, deli associates will be able to:
- Describe how bacteria affect food quality; ways deli food can be contaminated.
- Explain the Danger Zone and why it's important.
- Use the FIFO stock rotation procedure.
- Define potentially hazardous foods, cross contamination, and sell-by dates.
- Show the process for cleaning and sanitizing.
- Demonstrate good personal hygiene.
- Practice receiving and storing, and explain chilling and hot holding guidelines.
Completion time: Self study, 2 hours each
The program includes:
- Two 15-minute videotapes
- Two Participant Manuals (two needed per employee)
- One Leader's Guide
- One Certificate of Acknowledgement (per qualified participant)
Click here to
view or print the Be Safe, Not Sorry brochure from PDF format
You will
need Adobe® Acrobat® Reader 3.0 or
higher to view or print this document.
For more information, please contact IDDBA's Education Department at (608) 238-7908, or
education@iddba.org
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