Undergraduate Certificate in Food Safety at Kindergarten Picnics

• Food Safety Basics: Introduction to food safety principles, hazards, and risks in kindergarten picnics.
• Personal Hygiene: Importance of personal hygiene for food handlers, including handwashing, glove use, and dress code.
• Time and Temperature Control: Understanding the role of time and temperature in food safety and preventing bacterial growth.
• Cross-Contamination Prevention: Strategies for preventing cross-contamination of food, equipment, and surfaces.
• Cleaning and Sanitation: Proper cleaning and sanitation methods for food contact surfaces, equipment, and facilities.
• Food Allergies and Intolerances: Identification, management, and communication of food allergies and intolerances in kindergarten picnics.
• Safe Food Preparation: Techniques for safe food preparation, including cooking, cooling, and reheating.
• Storage and Transportation: Best practices for food storage and transportation, including temperature control and labeling.
• Emergency Preparedness: Developing and implementing emergency response plans for food safety incidents in kindergarten picnics.

(Note: This list of units is a suggested curriculum for an undergraduate certificate in food safety at kindergarten picnics. The actual content and structure of the program may vary depending on the institution and regulations.)