Chapters | Sections |
Chapter 1: Keeping Food Safe: Managing Food Safety and The Importance of Becoming a Certified Food Protection Manager | - Managing Food Safety
- The Importance of Becoming a Certified Food Protection Manager
- The Food Safety Responsibilities of a Manager
- Marketing Food Safety
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Chapter 4: The Safe Food Handler | |
Chapter 5: The Flow of Food: An Introduction | - Guidelines for Preventing Cross-Contamination Between Food
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Chapter 8: The Flow of Food Preparation | - Thawing ROP Fish
- Prepping Practices That Have Special Requirements
- Minimum Internal Cooking Temperatures
- Study Questions
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Chapter 9: The Flow of Food: Service | - Holding Food without Temperature Control
|
Chapter 10: Food Safety Management Systems | - The Seven HACCP Principles
- Imminent Health Hazards
- Something to Think About: Maria’s Challenge
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Chapter 12: Cleaning and Sanitizing | - Types of Cleaners
- Chemical Sanitizing
- Cleaning Up After People Who Get Sick
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Chapter 15: Staff Food Safety Training | |