Serving Food Safely

This course covers how to keep food safe during service. This includes holding, self-service operations, off-site service, and general guidelines for serving food.

Food Safety Management Systems

This course reviews food safety management systems, including active managerial control, HACCP, and crisis management.

Safe Preparation of Food

This course reviews how to prepare food safely. This includes thawing, cooking, cooling, and reheating.

Safe Storage of Food

This course reviews how to store food safely. This includes storage location, date marking, and rotating food.

 

Safe Purchasing and Receiving Practices

This course reviews how to purchase and receive food safely. These practices will keep food safe from contamination.

Hazards in the Flow of Food

This course reviews hazards in the flow of food, including cross-contamination and time-temperature abuse.

Microorganisms

This course reviews different kinds of microorganisms, including bacteria, viruses, parasites, fungi, and biological toxins

Contamination and Food Allergens

This course reviews physical and chemical contamination, including how to prevent it. It also reviews food allergens and how to keep customers with food allergies safe.

Keeping Food Safe

This course reviews aspects of foodborne illness. This includes types of hazards and practices to prevent foodborne illness.

Safe Food Handling

Course Overview

This course reviews personal hygiene guidelines for food safety, including handwashing and glove usage. It also reviews worker health policies and how workers can handle food safely.