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Lesson 1. Food Manager's Certification
Lesson 2. Time/Temperature Control for Safety Food (TCS Food)
Lesson 3. Agents of Foodborne Illness: Bacteria
Lesson 4. Bacteria and Foodborne Illness
Lesson 5. Agents of Foodborne Illness: Viruses and Parasites
Lesson 6. Agents of Foodborne Illness: Chemical Agents
Lesson 7. HACCP (Hazard Analysis Critical Control Point Monitoring System)
Lesson 8. HACCP: Cooking
Lesson 9. HACCP: Temperature Control, Cooling and Cross Contamintion
Lesson 10. Handwashing and Employee Health
Lesson 11. Food Safety: Eggs, Consumer Advisory, Buffets, Catering and Delivery
Lesson 12. Equipment and Utensils
Lesson 13. Plumbing
Lesson 14. Safe Food Storage and Food Security
Lesson 15. Insect and Rodent Control
Lesson 16. Postings and Notifications
Lesson 17. Critical Violations, Embargo and Legal Action
Lesson 18. Temporary Events
Lesson 19. Active Managerial Control Self-Inspection
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