Food Safe
This course provides students with essential food safety knowledge required for food handling environments. Students learn foodborne illness prevention, sanitation practices, personal hygiene, temperature control procedures, safe food preparation methods, and regulatory standards. Emphasis is placed on maintaining safe and compliant food service operations.
13 lessons · 1 quiz
Course content
| 1 | Announcements 🔒 | |
| UNIT1: General Foodsafe Program | ||
| 2 | General Food safe Program 🔒 | |
| UNIT2: Handling a Foodborne Illness Complain | ||
| 3 | HANDLING A FOODBORNE ILLNESS COMPLAINT 🔒 | |
| UNIT3: Microbes & Foodborne Illness | ||
| 4 | Microbes & Foodborne Illness 🔒 | |
| UNIT4: Food Safety Plans & HACCP | ||
| 5 | Food Safety Plans & HACCP 🔒 | |
| UNIT5: Food Handler Health & Hygiene | ||
| 6 | Food Handler Health & Hygiene 🔒 | |
| UNIT6: Receiving & Storing Food Safely | ||
| 7 | Receiving & Storing Food Safely 🔒 | |
| UNIT7: Preparing Food Safely | ||
| 8 | Preparing Food Safely 🔒 | |
| UNIT8: Serving Food Safely | ||
| 9 | Serving Food Safely 🔒 | |
| UNIT9: Cleaning, Sanitizing & Pest Control | ||
| 10 | Cleaning, Sanitizing & Pest Control 🔒 | |
| UNIT10: Premises Requirements | ||
| 11 | Premises Requirements 🔒 | |
| UNIT11: Appendices | ||
| 12 | Appendices 🔒 | |
| Final Exam | ||
| 13 | Final Exam 🔒 | |
Quizzes
- Final Exam 🔒 (pass: 70%)