Highlight #1

Describe a key feature that sets you apart, solves a problem, or adds value to your users.

Highlight #2

Describe a key feature that sets you apart, solves a problem, or adds value to your users.

Highlight #3

Describe a key feature that sets you apart, solves a problem, or adds value to your users.

About the course

Use this to describe your product. Speak directly to your audience, address their challenges, and show them how your product provides a solution to their problems. Consider what might be holding your target audience back, and tackle those potential concerns upfront. Make sure you clearly state the practical benefits your audience will gain from your product. Share a glimpse of your expertise or the special approach that sets your product apart from the rest. Don’t forget to add a clear and simple call-to-action so that your audience knows exactly how and where to sign up!

Your Name

Introduce yourself to your audience. How did you become an expert in your field? What challenges did you face on your way to success? How did you overcome them? Why are you excited to share your knowledge? What is your biggest goal with regards to teaching?

Curriculum

5 Chapters · 82 Lessons

  1. 1
    1. (Included in full purchase)

      Introduction

    2. (Included in full purchase)

      What is Foodborne Illness?

    3. (Included in full purchase)

      What is a Foodborne Illness Outbreak?

    4. (Included in full purchase)

      Quiz

    5. (Included in full purchase)

      Notable Outbreak Examples

    6. (Included in full purchase)

      How Food Becomes Unsafe: Five Key Causes

    7. (Included in full purchase)

      Quiz

    8. (Included in full purchase)

      The Pathway of Contamination

    9. (Included in full purchase)

      Why Food Safety Is Important

    10. (Included in full purchase)

      Time/Temperature Control for Safety (TCS) Foods

    11. (Included in full purchase)

      TCS Foods Examples

    12. (Included in full purchase)

      Quiz

    13. (Included in full purchase)

      Ready-to-Eat (RTE) Foods

    14. (Included in full purchase)

      RTE Foods Examples

    15. (Included in full purchase)

      Food Contamination and Safety Measures

    16. (Included in full purchase)

      Quiz

    17. (Included in full purchase)

      Key Takeaways

    18. (Included in full purchase)

      Hazards Associated with Foodborne Illness

    19. (Included in full purchase)

      Biological Hazards

    20. (Included in full purchase)

      Common Biological Hazards

    21. (Included in full purchase)

      Conditions that support biological hazard growth

    22. (Included in full purchase)

      Quiz

    23. (Included in full purchase)

      Chemical Hazards

    24. (Included in full purchase)

      Types of Chemical Hazards

    25. (Included in full purchase)

      Physical Hazards

    26. (Included in full purchase)

      Common Physical Hazards

    27. (Included in full purchase)

      Foodborne Illness Risk Factors

    28. (Included in full purchase)

      Approved Source

    29. (Included in full purchase)

      Inadequate Cooking

    30. (Included in full purchase)

      Improper Holding

    31. (Included in full purchase)

      Contaminated Equipment

    32. (Included in full purchase)

      Personal Hygiene

    33. (Included in full purchase)

      Quiz

  2. 2
    1. (Included in full purchase)

      Good Personal Hygiene in Food Safety

    2. (Included in full purchase)

      How and When to Wash Hands

    3. (Included in full purchase)

      Handwashing

    4. (Included in full purchase)

      Using Gloves Correctly

    5. (Included in full purchase)

      Hands and Nails

    6. (Included in full purchase)

      What to Wear

    7. (Included in full purchase)

      Eating, Drinking, Smoking, or Using Tobacco

    8. (Included in full purchase)

      Animal Prohibition

    9. (Included in full purchase)

      Hair Restraint Effectiveness

    10. (Included in full purchase)

      What If You Are Sick?

    11. (Included in full purchase)

      Reporting

    12. (Included in full purchase)

      6 Reportable Illnesses

    13. (Included in full purchase)

      Exclusions and Restrictions

    14. (Included in full purchase)

      Bare Hand Contact

    15. (Included in full purchase)

      Risks of Bare-Hand Contact

  3. 3
    1. (Included in full purchase)

      Controlling Time and Temperature

    2. (Included in full purchase)

      Why Is Time and Temperature Control Important?

    3. (Included in full purchase)

      Definition and Examples of Time/Temperature Control for Safety (TCS) Foods

    4. (Included in full purchase)

      Temperature Danger Zone

    5. (Included in full purchase)

      Thermometer Use and Calibration

    6. (Included in full purchase)

      Food Receiving

    7. (Included in full purchase)

      Food Storage

    8. (Included in full purchase)

      Thawing Procedures

    9. (Included in full purchase)

      Prepping Procedures

    10. (Included in full purchase)

      Key Takeaways for Learners

  4. 4
    1. (Included in full purchase)

      Preventing Cross-Contamination in Food Handling

    2. (Included in full purchase)

      Preventing Cross-Contamination During Storage

    3. (Included in full purchase)

      Safe Refrigerator Storage Order

    4. (Included in full purchase)

      Preventing Cross-Contamination During Prepping

    5. (Included in full purchase)

      Preventing Cross-Contamination in Self-Service Areas

    6. (Included in full purchase)

      Preventing Cross-Contamination During Serving

    7. (Included in full purchase)

      Storing Utensils and Equipment

    8. (Included in full purchase)

      Storing Toxic Items

    9. (Included in full purchase)

      Common Allergens (“Top 9” in the U.S.)

    10. (Included in full purchase)

      Allergen Control Measures & Service Team Responsibilities

    11. (Included in full purchase)

      Final Takeaways for Trainees

  5. 5
    1. (Included in full purchase)

      Cleaning and Sanitizing in Foodservice

    2. (Included in full purchase)

      Clean vs. Sanitize

    3. (Included in full purchase)

      How to Clean and Sanitize (The 5-Step Process)

    4. (Included in full purchase)

      Cleaning in Place (CIP)

    5. (Included in full purchase)

      When to Clean and Sanitize

    6. (Included in full purchase)

      Sanitizers

    7. (Included in full purchase)

      Test supplies

    8. (Included in full purchase)

      Setting Up the 3-Compartment Sink

    9. (Included in full purchase)

      Using the 3-Compartment Sink

    10. (Included in full purchase)

      Using the Dishwasher

    11. (Included in full purchase)

      Maintaining the Dishwasher

    12. (Included in full purchase)

      Pest Control in a Food Facility

    13. (Included in full purchase)

      Final Thoughts

What people are saying

Testimonials build trust — fast. Edit this section to show how your product is making a difference and help your audience purchase with confidence.

”
Text-only testimonials are quick to scan and can highlight the value of your product at a glance.
Jessica L.

Las Vegas, NV

The combination of text and imagery make the testimonial feel more personal and credible.
Ashley T.

Working mom

”
Finally, a handbook that makes photography feel simple! It covers everything from camera settings to post-processing in a way that actually makes sense.
Anna W.

Amateur photographer

Add a clear and direct call-to-action

Seal the deal with a bit more content that supports the main call to action.

Enroll for free