Course curriculum

  • 1
  • 2
    Lesson 1: Regulatory Compliance and FDA Definitions
    • Notes: Lesson 1
    • Slides: Regulatory Compliance and FDA Definitions
    • Quiz: Regulatory Compliance and FDA Definitions
  • 3
    Lesson 2: Biological, Chemical, Physical Hazards, Food Allergens and HACCP
    • Notes: Lesson 2 (All Sections)
    • Video: Lesson 2 Section 1
    • Quiz: Bacteria
    • Video: Lesson 2 Section 2
    • Quiz: Viruses, Parasites and Fungi
    • Video: Lesson 2 Section 3
    • Quiz: Chemical Hazards, Physical Hazards and Food Allergens
    • Quiz: HACCP - Hazard Analysis Critical Control Point
  • 4
    Lesson 3: Personal Hygiene and Employee Health Standards
    • Notes: Lesson 3
    • Video: Lesson 3
    • Quiz: Personal Hygiene and Employee Health Standards
  • 5
    Lesson 4: Purchasing, Recieving, and Storing Food
    • Notes: Lesson 4
    • Video: Lesson 4
    • Quiz: Purchasing, Recieving and Storing Foods
  • 6
    Lesson 5: Preparation, Cooking, Holding and Serving Food
    • Notes: Lesson 5
    • Slides: Preparation, Cooking, Holding and Serving
    • Quiz: Preparation, Cooking and Holding of Food
  • 7
    Lesson 6: Thawing, Cooling and Reheating Food
    • Notes: Lesson 6
    • Slides: Thawing, Cooling and Reheating
    • Quiz: Thawing, Cooling and Reheating Food
  • 8
    Lesson 7: Cleaning and Sanitation Practices
    • Notes: Lesson 7
    • Slides: Cleaning and Sanitation
    • Quiz: Cleaning and Sanitation Practices
  • 9
    Lesson 8: Facilities, Equipment and Pest Management
    • Notes: Lesson 8
    • Video: Lesson 8
    • Quiz: Facilities, Equipment and Pest Management