Course Features
- Lectures 75
- Quizzes 75
- Duration 10 weeks
- Skill level All levels
- Language English
- Students 0
- Assessments Yes
Curriculum
- 1 Section
- 75 Lessons
- 10 Weeks
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- Food Management150
- 1.1Cleaning and Disinfection of Food Contact Surfaces20 Minutes
- 1.2Cleaning and Disinfection of Food Contact Surfaces20 Minutes6 Questions
- 1.3Cross-Contamination: Risks When Handling Raw Foods20 Minutes
- 1.4Cross-Contamination: Risks When Handling Raw Foods20 Minutes8 Questions
- 1.5Consumer Advisories in Food Establishments20 Minutes
- 1.6Consumer Advisories in Food Establishments20 Minutes8 Questions
- 1.7Pest Control and Structural Maintenance in Commercial Kitchens20 Minutes
- 1.8Pest Control and Structural Maintenance in Commercial Kitchens20 Minutes8 Questions
- 1.9Avoiding Bare Hand Contact with Ready-to-Eat Foods20 Minutes
- 1.10Avoiding Bare Hand Contact with Ready-to-Eat Foods20 Minutes8 Questions
- 1.11Symptoms Food Workers Must Report to the Manager20 Minutes
- 1.12Symptoms Food Workers Must Report to the Manager20 Minutes8 Questions
- 1.13Written Cleaning Procedures According to the FDA Food Code20 Minutes
- 1.14Written Cleaning Procedures According to the FDA Food Code20 Minutes8 Questions
- 1.15Grease Traps in Food Establishments: Location and Requirements20 Minutes
- 1.16Grease Traps in Food Establishments: Location and Requirements20 Minutes8 Questions
- 1.17Major Food Allergens According to the FDA20 Minutes
- 1.18Major Food Allergens According to the FDA20 Minutes8 Questions
- 1.19Safe Storage of Clean Linens According to the FDA Food Code20 Minutes
- 1.20Safe Storage of Clean Linens According to the FDA Food Code20 Minutes8 Questions
- 1.21Preventing Intentional Food Contamination in Food Service Establishments20 Minutes
- 1.22Preventing Intentional Food Contamination in Food Service Establishments20 Minutes8 Questions
- 1.23Minimum Required Height for Safe Food Storage20 Minutes
- 1.24Minimum Required Height for Safe Food Storage20 Minutes8 Questions
- 1.25Cross-Contact: A Critical Risk for People with Food Allergies20 Minutes
- 1.26Cross-Contact: A Critical Risk for People with Food Allergies20 Minutes8 Questions
- 1.27Safe Use of Spoons in Water During Food Preparation20 Minutes
- 1.28Safe Use of Spoons in Water During Food Preparation20 Minutes8 Questions
- 1.29Handwashing and Glove Use in Food Service20 Minutes
- 1.30Handwashing and Glove Use in Food Service20 Minutes8 Questions
- 1.31Handwashing Sink Placement in Food Establishments According to the FDA Food Code20 Minutes
- 1.32Handwashing Sink Placement in Food Establishments According to the FDA Food Code20 Minutes8 Questions
- 1.33Safe Beverage Consumption by Food Workers in Food Establishments20 Minutes
- 1.34Safe Beverage Consumption by Food Workers in Food Establishments20 Minutes8 Questions
- 1.35Maximum Time Allowed for Potentially Hazardous Foods Outside of Refrigeration20 Minutes
- 1.36Maximum Time Allowed for Potentially Hazardous Foods Outside of Refrigeration20 Minutes8 Questions
- 1.37Illnesses That Must Be Reported to the Regulatory Authority According to the FDA Food Code20 Minutes
- 1.38Illnesses That Must Be Reported to the Regulatory Authority According to the FDA Food Code20 Minutes8 Questions
- 1.39Minimum Frequency for Changing Gloves When Handling Food20 Minutes
- 1.40Minimum Frequency for Changing Gloves When Handling Food20 Minutes8 Questions
- 1.41Factors That Affect the Effectiveness of a Chemical Sanitizer20 Minutes
- 1.42Factors That Affect the Effectiveness of a Chemical Sanitizer20 Minutes8 Questions
- 1.43Cell Phone Use in the Kitchen and Hygiene Protocols20 Minutes
- 1.44Cell Phone Use in the Kitchen and Hygiene Protocols20 Minutes8 Questions
- 1.45Reportable Illnesses to the Regulatory Authority20 Minutes
- 1.46Reportable Illnesses to the Regulatory Authority20 Minutes8 Questions
- 1.47HACCP System: Monitoring Critical Control Points20 Minutes
- 1.48HACCP System: Monitoring Critical Control Points20 Minutes8 Questions
- 1.49Safe Storage of Toxic Substances in Food Facilities20 Minutes
- 1.50Safe Storage of Toxic Substances in Food Facilities20 Minutes8 Questions
- 1.51Minimum Temperature for Reheating Cooked Foods for Hot Holding20 Minutes
- 1.52Minimum Temperature for Reheating Cooked Foods for Hot Holding20 Minutes8 Questions
- 1.53Approved Use of Non-Potable Water in Food Establishments20 Minutes
- 1.54Approved Use of Non-Potable Water in Food Establishments20 Minutes8 Questions
- 1.55Routine Inspections in Food Establishments20 Minutes
- 1.56Routine Inspections in Food Establishments20 Minutes8 Questions
- 1.57Why Does Whole Milk Require Time and Temperature Control (TCS)?20 Minutes
- 1.58Why Does Whole Milk Require Time and Temperature Control (TCS)?20 Minutes8 Questions
- 1.59Requirements for Cooling Prepared Foods to Safe Temperatures20 Minutes
- 1.60Requirements for Cooling Prepared Foods to Safe Temperatures20 Minutes8 Questions
- 1.61Service Animals in Restaurants: Rights and Limitations20 Minutes
- 1.62Service Animals in Restaurants: Rights and Limitations20 Minutes8 Questions
- 1.63Use of the Three-Compartment Sink and Minimum Wash Water Temperature20 Minutes
- 1.64Use of the Three-Compartment Sink and Minimum Wash Water Temperature20 Minutes8 Questions
- 1.65Responding to a Possible Foodborne Illness in a Food Establishment20 Minutes
- 1.66Responding to a Possible Foodborne Illness in a Food Establishment20 Minutes8 Questions
- 1.67Verifying the Proper Operation of the Automatic Dishwasher20 Minutes
- 1.68Verifying the Proper Operation of the Automatic Dishwasher20 Minutes8 Questions
- 1.69Cooling Requirements for Non-Continuous Cooking Processes20 Minutes
- 1.70Cooling Requirements for Non-Continuous Cooking Processes20 Minutes8 Questions
- 1.71Symptoms Food Workers Must Report to the Manager20 Minutes
- 1.72Symptoms Food Workers Must Report to the Manager20 Minutes8 Questions
- 1.73Safe Thawing of Food in Food Service Establishments20 Minutes
- 1.74Safe Thawing of Food in Food Service Establishments20 Minutes8 Questions
- 1.75Variances or Exceptions in Food Establishments20 Minutes
- 1.76Variances or Exceptions in Food Establishments20 Minutes8 Questions
- 1.77Safe Placement of Single-Use Forks in Self-Service Areas20 Minutes
- 1.78Safe Placement of Single-Use Forks in Self-Service Areas20 Minutes8 Questions
- 1.79Requirements for Purchasing and Installing Handwashing Sinks in Restrooms20 Minutes
- 1.80Requirements for Purchasing and Installing Handwashing Sinks in Restrooms20 Minutes8 Questions
- 1.81Managing Infected Wounds in Food Workers20 Minutes
- 1.82Managing Infected Wounds in Food Workers20 Minutes8 Questions
- 1.83Retaining Shellfish Tags in Food Establishments20 Minutes
- 1.84Retaining Shellfish Tags in Food Establishments20 Minutes8 Questions
- 1.85Proper Maintenance of Food Preparation Equipment20 Minutes
- 1.86Proper Maintenance of Food Preparation Equipment20 Minutes8 Questions
- 1.87Safe Receiving of Frozen Vegetables in Food Establishments20 Minutes
- 1.88Safe Receiving of Frozen Vegetables in Food Establishments20 Minutes8 Questions
- 1.89Preventing Cross-Contact with Allergens in the Kitchen20 Minutes
- 1.90Preventing Cross-Contact with Allergens in the Kitchen20 Minutes8 Questions
- 1.91Drinking Beverages in Food Preparation Areas20 Minutes
- 1.92Drinking Beverages in Food Preparation Areas20 Minutes8 Questions
- 1.93Manager’s Responsibility When Hosting Culinary School Visits20 Minutes
- 1.94Manager’s Responsibility When Hosting Culinary School Visits20 Minutes8 Questions
- 1.95Use of Single-Use Gloves in Food Service20 Minutes
- 1.96Use of Single-Use Gloves in Food Service20 Minutes8 Questions
- 1.97Response to a Potential Foodborne Illness Outbreak in a Restaurant20 Minutes
- 1.98Response to a Potential Foodborne Illness Outbreak in a Restaurant20 Minutes8 Questions
- 1.99Immediate Response to Signs of Rodent Infestation in Food Storage Areas20 Minutes
- 1.100Immediate Response to Signs of Rodent Infestation in Food Storage Areas20 Minutes8 Questions
- 1.101Safe Cooking of Raw Catfish in a Microwave20 Minutes
- 1.102Safe Cooking of Raw Catfish in a Microwave20 Minutes8 Questions
- 1.103What Is a TCS Food and Why Is It Important?20 Minutes
- 1.104What Is a TCS Food and Why Is It Important?20 Minutes8 Questions
- 1.105Permitted Storage in Rooms with Washers and Dryers20 Minutes
- 1.106Permitted Storage in Rooms with Washers and Dryers20 Minutes8 Questions
- 1.107Temperature Requirements for Holding Hot Foods in Vending Machines20 Minutes
- 1.108Temperature Requirements for Holding Hot Foods in Vending Machines20 Minutes8 Questions
- 1.109Safe Use of Copper Containers in Beverage Preparation20 Minutes
- 1.110Safe Use of Copper Containers in Beverage Preparation20 Minutes8 Questions
- 1.111Managing Norovirus Exposure in a High-Risk Setting (Nursing Home)20 Minutes
- 1.112Managing Norovirus Exposure in a High-Risk Setting (Nursing Home)20 Minutes8 Questions
- 1.113Refrigerator Doors in High-Splash Areas20 Minutes
- 1.114Refrigerator Doors in High-Splash Areas20 Minutes8 Questions
- 1.115Imminent Health Hazards in Food Establishments20 Minutes
- 1.116Imminent Health Hazards in Food Establishments20 Minutes8 Questions
- 1.117Handling an Employee Diagnosed with Salmonellosis (Salmonella spp.)20 Minutes
- 1.118Handling an Employee Diagnosed with Salmonellosis (Salmonella spp.)20 Minutes8 Questions
- 1.119Preventing Contamination When Serving Food in Cafeterias20 Minutes
- 1.120Preventing Contamination When Serving Food in Cafeterias20 Minutes8 Questions
- 1.121Backflow Prevention in Hose-Connected Faucets20 Minutes
- 1.122Backflow Prevention in Hose-Connected Faucets20 Minutes8 Questions
- 1.123Essential Training for New Food Handlers20 Minutes
- 1.124Essential Training for New Food Handlers20 Minutes8 Questions
- 1.125Correct Internal Temperature Measurement for Lasagna20 Minutes
- 1.126Correct Internal Temperature Measurement for Lasagna20 Minutes8 Questions
- 1.127Response to a Canned Shellfish Recall in a Food Establishment20 Minutes
- 1.128Response to a Canned Shellfish Recall in a Food Establishment20 Minutes8 Questions
- 1.129Protecting Food in Self-Service Areas (Buffets and Salad Bars)20 Minutes
- 1.130Protecting Food in Self-Service Areas (Buffets and Salad Bars)20 Minutes8 Questions
- 1.131Required Action When Restocking Food in a Self-Service Area20 Minutes
- 1.132Required Action When Restocking Food in a Self-Service Area20 Minutes8 Questions
- 1.133Proper Handwashing According to the FDA Food Code20 Minutes
- 1.134Proper Handwashing According to the FDA Food Code20 Minutes8 Questions
- 1.135Foods That Must NOT Be Served in a Nursing Home Buffet (According to the FDA Food Code)20 Minutes
- 1.136Foods That Must NOT Be Served in a Nursing Home Buffet (According to the FDA Food Code)20 Minutes8 Questions
- 1.137Use of Nail Polish by Food Handlers20 Minutes
- 1.138Use of Nail Polish by Food Handlers20 Minutes8 Questions
- 1.139Date Marking for Refrigerated Ready-to-Eat (RTE) Foods20 Minutes
- 1.140Date Marking for Refrigerated Ready-to-Eat (RTE) Foods20 Minutes8 Questions
- 1.141Mandatory Label Content for Raw Meat, Poultry, and Eggs20 Minutes
- 1.142Mandatory Label Content for Raw Meat, Poultry, and Eggs20 Minutes8 Questions
- 1.143Basic Training for New Buffet Staff20 Minutes
- 1.144Basic Training for New Buffet Staff20 Minutes8 Questions
- 1.145Maximum Required Temperature for Cold Cuts (Hams) in Food Service20 Minutes
- 1.146Maximum Required Temperature for Cold Cuts (Hams) in Food Service20 Minutes8 Questions
- 1.147Ring Use and Food Safety20 Minutes
- 1.148Ring Use and Food Safety20 Minutes8 Questions
- 1.149Minimum Temperature for Cooking Scrambled Eggs (for Immediate Consumption)20 Minutes
- 1.150Minimum Temperature for Cooking Scrambled Eggs (for Immediate Consumption)20 Minutes8 Questions
