Part 1: What’s All the Fuss About?
Highly Susceptible Populations (YOPI)...........................
Hazards in Food.................................................................
Chemical Hazards..............................................................
Physical Hazards................................................................
Parasites.............................................................................
Virus.....................................................................................
Bacteria...............................................................................
Foodborne Illness...............................................................
Seafood Poisoning............................................................
Part 2: The Big Three Defenses
Food Safety Practices 1: Personal Hygiene...............
Personal Habits...................
Handwashing.......................
Food Safety Practices 2: Cross Contamination.........
Food Safety Practices 3: Temperature Control..........
Thermometers....................
Hot Foods Hot...................
Cold Foods Cold...............
Part 3: Cleaning and Sanitizing
Sanitizing.............................
Warewashing......................
