Course curriculum

  • 1

    HOW FOOD BECOMES UNSAFE

  • 2

    GOOD PERSONAL HYGIENE

    • How and When to Wash Hands

    • Using Gloves Correctly

    • Hands and Nails

    • What to Wear

    • Eating, Drinking, Smoking, Using Tobacco

    • Animal Prohibition

    • Hair Restraint, Effectiveness

    • What if you are sick?

    • Bare Hand Contact with Ready to Eat Food

    • Module Two Quiz
  • 3

    CONTROLLING TIME AND TEMPERATURE - REQUIREMENTS

    • Why is it important?

    • Definition and Examples of Time/Temperature Control for Safety Food

    • Temperature Danger Zone

    • Thermometer use and Calibration

    • Food Receiving

    • Food Storage

    • Thawing Procedures

    • Prepping Procedures

    • Controlling Time and Temperature

    • Module Three Quiz
  • 4

    PREVENTING CROSS CONTAMINATION

    • During Storage

    • Prepping

    • Self Service

    • Serving

    • Storing Utensils/Equipment

    • Storing Toxic Items

    • Food Allergens

    • Module Four Quiz
  • 5

    CLEANING AND SANITIZING

    • Clean vs Sanitize

    • How to Clean and Sanitize

    • Cleaning in Place

    • Sanitizers

    • Setting up and Using the 3 Compartment Sink

    • Using and Maintaining the Dishwasher

    • Module Five Quiz

    • Pest Control