Part 1 - What’s All the Fuss About
Highly Susceptible Populations
Hazards In Food......................
Part 2 - The Big Three Defenses
Personal Hygiene
Cross Contamination
Temperature Control................
Part 3 - Cleaning and Sanitizing
Sanitizing
Warewashing...........................
Part 4 - Additional Food Safety Issues...
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Study Guide - A print version of the PDF file. This is the current version of the study guide I use when teaching the Food Safety Classes. I will gladly download it to your local Staples or Kinko’s to produce a booklet.
