COURSE OUTLINE
LESSON 1: INTRODUCTION TO FOOD SAFETY
What Is Food Safety
Critical Control Points
Regulation and Inspection
LESSON 10: THE HACCP SYSTEM
LESSON 2: BIOHAZARDS, FOODBORNE DISEASE, FOOD SPOILAGE
What Is A Biohazard?
Viruses and Parasites
Bacteria
Food-Borne Disease
Common Food-Borne Illnesses
Food Spoilage
LESSON 3: CONTAMINANTS
Biological Contamination
Physical Contamination
Chemical Contamination
LESSON 4: PRESERVATION AND TEMPERATURE CONTROL
Preservation
Temperature Control
LESSON 5: EMPLOYEE HEALTH AND HYGIENE
Common Hazards
Hand Washing
Skin, Hair, Mouth, Nose and Throat
Clothing, Perfume and Jewelry
Employee Sickness
LESSON 6: PURCHASING, RECIEVING, AND STORING FOODS
Purchasing
Receiving
Storage
LESSON 7: CLEANING AND SANITIZING
How to Clean and Sanitize
The Difference between Cleaning and Sanitizing
The Importance of Cleaning and Sanitizing
LESSON 8: PEST CONTROL
Pest Control
Eradication
Prevention
LESSON 9: FACILITY DESIGN
Building Design
Floors, Walls, and Ceilings
Equipment