Description

Course Outline

Chapter 1: Introduction to Food Safety
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Chapter 2: Cleanliness and Hygiene Practices for Food Handlers
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Chapter 3: Time and Temperature Control for Cooking
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Chapter 4: Cross Contamination
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Chapter 5: Cleaning & Sanitizing
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Chapter 6: Food Allergens
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Chapter 7: Safe Food Handling Practices
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Chapter 8: HACCP (Hazard Analysis and Critical Control Points)
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Chapter 9: Food Safety Regulations and Compliance
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Chapter 10: Preparing for the ServSafe Exam
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Chapter 11: Conclusion
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Fee: $9.99

Includes 1-Year Access to the course material

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