This module lays the foundation for food safety by explaining its importance in the food service industry. Students will learn how poor food handling can lead to foodborne illnesses, legal consequences, and reputational damage for businesses. The section also covers the critical role food handlers play in maintaining safety standards. Key Topics: ✔ Why food safety matters ✔ Common foodborne pathogens (e.g., Salmonella, E. coli) ✔ Legal and financial risks of food safety violations

Proper hygiene is the first line of defense against contamination. This module teaches best practices for handwashing, glove use, and workplace attire. Students will also learn when to exclude sick employees from work to prevent outbreaks.

Cross-contamination is a leading cause of foodborne illness. This module covers how to prevent it through proper storage, handling, and allergen management. Students will practice identifying contamination risks in real-world scenarios.

Time and temperature abuse causes dangerous bacterial growth. Students will learn how to measure, record, and control temperatures during cooking, holding, cooling, and reheating.

Students will test their knowledge with a 40-question exam based on real food handler responsibilities. Upon passing (75% or higher), they’ll earn a ServSafe Food Handler certificate valid for 2-3 years.