Welcome to the Food Safety Program Guide for Employees

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days after you enroll

• Introduction Start
• What to Expect Start

  Lesson 1 - FOOD BORNE ILLNESS & TRANSMISSION

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days after you enroll

• FOOD BORNE ILLNESS Start
• CONTAMINANTS Start
• MAJOR BACTERIAL ILLNESSES Start
• TEMPERATURE ABUSE Start

  Lesson 2 - EMPLOYEE HEALTH & PERSONAL HYGIENE

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• Introduction Start
• GOOD HYGIENE Start
• HAND WASHING Start
• YOUR HEALTH Start

  Lesson 3 - CROSS-CONTAMINATION

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• EMPLOYEE Start
• UTENSILS / EQUIPMENT Start
• FOOD STORAGE Start
• FECAL-HAND-ORAL Start
• NO BARE-HAND CONTACT Start

  Lesson 4 - IDENTIFYING HAZARDOUS CONDITIONS

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• THAWING Start
• COOKING TEMPERATURES Start
• COOLING AND REHEATING Start
• HOT AND COLD HOLDING Start

  Lesson 5 - CLEANING & SANITIZING

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• Introduction Start
• AUTOMATIC DISHWASHING Start
• MANUAL DISHWASHING Start

  Lesson 6 - PEST CONTROL

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• PEST CONTROL Start

  Lesson 7 - REQUIRED SIGNS, POSTINGS & PLANS

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• REQUIRED SIGNS, POSTINGS & PLANS Start

  Course Conclusion

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• Final Assessment Start
• Congratulations! Start