Curriculum
- 1 Section
- 25 Lessons
- 10 Weeks
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- Food Management50
- 1.1Cleaning Food-Contact Surfaces20 Minutes
- 1.2Cleaning Food-Contact Surfaces20 Minutes8 Questions
- 1.3Preventing Cross-Contamination Between Raw Animal Foods20 Minutes
- 1.4Preventing Cross-Contamination Between Raw Animal Foods20 Minutes8 Questions
- 1.5Purpose of a Consumer Advisory20 Minutes
- 1.6Purpose of a Consumer Advisory20 Minutes8 Questions
- 1.7Structural Maintenance to Prevent Pest Entry20 Minutes
- 1.8Structural Maintenance to Prevent Pest Entry20 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
- 1.11Reporting Symptoms to the Manager20 Minutes
- 1.12Reporting Symptoms to the Manager20 Minutes8 Questions
- 1.13When a Written Cleaning Procedure Is Required20 Minutes
- 1.14When a Written Cleaning Procedure Is Required20 Minutes8 Questions
- 1.15Installation Requirements for Grease Traps20 Minutes
- 1.16Installation Requirements for Grease Traps20 Minutes8 Questions
- 1.17Identifying Major Food Allergens20 Minutes
- 1.18Identifying Major Food Allergens20 Minutes8 Questions
- 1.19Proper Storage of Clean Linens in Food Establishments20 Minutes
- 1.20Proper Storage of Clean Linens in Food Establishments20 Minutes8 Questions
- 1.21Preventing Intentional Food Contamination by Employees20 Minutes
- 1.22Preventing Intentional Food Contamination by Employees20 Minutes8 Questions
- 1.23Minimum Height Requirement for Food Storage20 Minutes
- 1.24Minimum Height Requirement for Food Storage20 Minutes8 Questions
- 1.25The Risk Associated with Cross-Contact20 Minutes
- 1.26The Risk Associated with Cross-Contact20 Minutes8 Questions
- 1.27When In-Use Utensils Can Be Stored in Standing Water20 Minutes
- 1.28When In-Use Utensils Can Be Stored in Standing Water20 Minutes8 Questions
- 1.29When to Wash Hands and Put on Gloves20 Minutes
- 1.30When to Wash Hands and Put on Gloves20 Minutes8 Questions
- 1.31Handwashing Sink Placement in the Kitchen20 Minutes
- 1.32Handwashing Sink Placement in the Kitchen20 Minutes8 Questions
- 1.33Drinking in Food Preparation Areas – What’s Allowed20 Minutes
- 1.34Drinking in Food Preparation Areas – What’s Allowed20 Minutes8 Questions
- 1.35Why Food Workers Must Report Illnesses and Symptoms20 Minutes
- 1.36Why Food Workers Must Report Illnesses and Symptoms20 Minutes8 Questions
- 1.37When a Variance Is Required in Food Service20 Minutes
- 1.38When a Variance Is Required in Food Service20 Minutes8 Questions
- 1.39Proper Presentation of Single-Use Utensils at Self-Service Stations20 Minutes
- 1.40Proper Presentation of Single-Use Utensils at Self-Service Stations20 Minutes8 Questions
- 1.41Requirements for Installing New Handwashing Sinks in Restrooms20 Minutes
- 1.42Requirements for Installing New Handwashing Sinks in Restrooms20 Minutes8 Questions
- 1.43Managing Employees with Infected Wounds20 Minutes
- 1.44Managing Employees with Infected Wounds20 Minutes8 Questions
- 1.45Shellfish Tag Retention Requirements20 Minutes
- 1.46Shellfish Tag Retention Requirements20 Minutes8 Questions
- 1.47Ensuring Proper Maintenance of Food Preparation Equipment20 Minutes
- 1.48Ensuring Proper Maintenance of Food Preparation Equipment20 Minutes8 Questions
- 1.49Accepting Frozen Food Deliveries Safely20 Minutes
- 1.50Accepting Frozen Food Deliveries Safely20 Minutes8 Questions