Curriculum
- 16 Sections
- 14 Lessons
- 4 Weeks
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- CHAPTER 1: KEEPING FOOD SAFE1
- CHAPTER 2: UNDERSTANDING THE MICROWORLD1
- CHAPTER 3: CONTAMINATION, FOOD ALLERGENS, AND FOODBORNE ILLNESS1
- CHAPTER 4: THE SAFE FOOD HANDLER1
- CHAPTER 5: THE FLOW OF FOOD: AN INTRODUCTION1
- CHAPTER 6: THE FLOW OF FOOD: PURCHASING AND RECEIVING1
- CHAPTER 7: THE FLOW OF FOOD: STORAGE1
- CHAPTER 8: THE FLOW OF FOOD: PREPARATION1
- CHAPTER 9: THE FLOW OF FOOD: SERVICE1
- CHAPTER 10: FOOD SAFETY MANAGEMENT SYSTEMS1
- CHAPTER 11: SAFE FACILITIES AND MANAGEMENT1
- CHAPTER 12: CLEANING AND SANITIZING1
- CHAPTER 13: INTEGRATED PEST MANAGEMENT1
- CHAPTER 14: FOOD SAFETY REGULATION AND STANDARDS1
- CHAPTER 15: STAFF FOOD SAFETY TRAINING1
- Mock Exam0
Quiz
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