Learn skills for every shift.

What you will learn

1. 01

   Food Safety Foundations

   8 min
2. 02

   Personal Hygiene, Illness And Bare-Hand Contact

   14 min
3. 03

   Time And Temperature Control

   18 min
4. 04

   Preventing Cross-Contamination

   10 min
5. 05

   Food Allergen Awareness

   8 min
6. 06

   Cleaning, Sanitizing And Warewashing

   12 min
7. 07

   Pest Control And Daily Food-Safety Habits

   5 min

Learning objectives

1. Explain how foodborne illness occurs and identify biological, chemical, and physical hazards.
2. Identify TCS foods and ready-to-eat foods and explain why they require special controls.
3. Demonstrate when and how food employees must wash hands and use gloves or utensils.
4. Explain employee illness reporting, the reportable symptoms and illnesses, and the difference between restriction and exclusion.
5. Explain Texas requirements and risks involving bare-hand contact with ready-to-eat food.
6. Apply safe receiving, storage, thawing, preparation, cooking, holding, cooling, and reheating practices.
7. Prevent cross-contamination during storage, preparation, self-service, service, and equipment handling.
8. Identify the nine major food allergens, prevent allergen cross-contact, recognize reaction symptoms, and respond appropriately.
9. Explain the difference between cleaning and sanitizing and correctly use a three-compartment sink or mechanical dishwasher.
10. Identify basic pest-prevention practices and recognize when to report a food-safety problem to the person in charge.