Module 1 — Importance of Food Safety
Module 2 — Hand Washing
Module 3 — Personal Hygiene and PPE
Module 4 — Employee Illness and Injury
Module 5 — Basic Equipment and Facilities
Module 6 — Effective Communication and Conduct in the Workplace
Module 7 — Thermometer Calibration and Verification
Module 8 — Food Product Receiving
Module 9 — Food Product Storage
Module 10 — TCS Foods
Module 11 — Safe Cooking
Module 12 — Food Holding Temperature
Module 13 — Changing Food Temperature
Module 14 — Avoiding Cross Contamination
Module 15 — Food Hazards
Module 16 — Cleaning and Sanitizing Equipment
Module 17 — Cleaning Facilities and Documentation
Module 18 — Pest Control
Module 19 — Food Trucks
Module 20 — Catering