Course Curriculum

  • 1

    Course Preview

  • 2

    Course Overview

    • Welcome

  • 3

    Module 1: Food Safety Challenges

    • 1.1 Government Agencies

    • 1.2 Crisis Management

    • 1.3 Foodborne Illness

    • 1.4 Requirements, Recommendations and Suggestions

    • 1.5. Certified Food Protection Manager

    • 1.6. Demonstration of Success

    • Module 1 - Check Your Knowledge
  • 4

    Module 2: Biological Contamination- Overview and Viruses

    • 2.1 Overview and Viruses

    • 2.2 Preventing Cross Contamination

    • Module 2 Check Your Knowledge
  • 5

    Module 3: Biological Contamination-Bacteria

    • 3.1 Overview

    • 3.2 Salmonella

    • 3.3 Shigella and E. Coli

    • 3.4 FAT TOM and TCS

    • Module 3 Check Your Knowledge
  • 6

    Module 4: Biological Contamination - Fungi and Parasites

    • 4.1 Fungus

    • 4.2 Parasites and Toxins

    • Module 4 Check Your Knowledge
  • 7

    Module 5: Chemical Contamination

    • 5.1 Chemicals

    • 5.2 Food Allergens

    • Module 5 Check Your Knowledge
  • 8

    Module 6: Physical Contamination and Food Defense

    • 6.1 Physical Contaminants and Food Defense

    • Module 6 Check Your Knowledge
  • 9

    Module 7: The Safe Food Handler

    • 7.1. The Safe Food Handler

    • Module 7 Check Your Knowledge
  • 10

    Module 8: Purchasing and Receiving

    • 8.1 Purchasing and Receiving

    • Module 8 Check Your Knowledge
  • 11

    Module 9: Storage

    • 9.1. Storage

    • Module 9 Check Your Knowledge
  • 12

    Module 10: Preparation

    • 10.1. Preparation

    • Module 10 Check Your Knowledge
  • 13

    Module 11: Thawing and Reheating

    • 11.1 Thawing and Reheating

    • Module 11 Check Your Knowledge
  • 14

    Module 12: Cooling

    • 12.1 Cooling

    • Module 12 Check Your Knowledge
  • 15

    Module 13: Holding and Service

    • 13.1 Holding and Service

    • Module 13 Check Your Knowledge
  • 16

    Module 14: Safe Facilities and Equipment

    • 14.1. Safe Facilities and Equipment

    • Module 14. Check Your Knowledge
  • 17

    Module 15: Cleaning and Sanitizing

    • 15.1. Cleaning and Sanitizing

    • 15.2. Manual Warewashing

    • Module 15 Check Your Knowledge
  • 18

    Module 16: Pest Management

    • 16.1 Pest Management

    • Module 16 Check Your Knowledge
  • 19

    Module 17: Food Management Systems

    • 17.1 Food Management Systems

    • Module 17 Check Your Knowledge
  • 20

    Module 18: Practice Questions

    • 18.1 Practice Questions
  • 21

    Module 19: Worksheets

    • WORKSHEETS

    • Overview of Worksheets

    • A. FOOD SAFETY CHALLENGES WORKSHEET

    • B. CONTAMINATION HAZARDS WORKSHEET

    • C. FOOD STORAGE HEIRACHY WORKSHEET

    • D. TCS FOODS WORKSHEET

    • E. FOOD ALLERGENS WORKSHEET

    • F. THE SAFE FOOD HANDLER WORKSHEET

    • G. FOOD TEMPERATURES WORKSHEET

    • H. REHEATING, COOLING, AND THAWING WORKSHEET

    • I. PURCHASING, RECEIVING, AND STORAGE WORKSHEET

    • J. HOLDING AND SERVICE WORKSHEET

    • K. SANITATION WORKSHEET

    • L. PEST MANAGEMENT AND FACILITIES WORKSHEET

    • M. FOOD MANAGEMENT SYSTEMS

    • N. FINAL REVIEW WORKSHEET
  • 22

    Module 20: Worksheet Answers and Resources

    • WORKSHEET ANSWERS

    • A. FOOD SAFETY CHALLENGE ANSWERS

    • B. CONTAMINATION HAZARD ANSWERS

    • C. FOOD STORAGE HEIRACHY ANSWERS

    • D. TCS FOODS ANSWERS

    • E. FOOD ALLERGENS ANSWERS

    • F. THE SAFE FOOD HANDLER ANSWERS

    • G. FOOD TEMPERATURES ANSWERS

    • H. REHEATNG, COOLING, AND THAWING ANSWERS

    • I. PURCHASING, RECEIVING, AND STORAGE ANSWERS

    • J. HOLDING AND SERVICE ANSWERS

    • K. SANITATION ANSWERS

    • L. PEST MANAGEMENT AND FACILITIES ANSWERS

    • M. FOOD MANAGEMENT SYSTEMS ANSWERS

    • N. FINAL REVIEW ANSWERS
  • 23

    Module 21: OHIO Manager Level 2 Supplement Course

    • MODULE 21: OHIO Code Variations

    • Ohio Supplement to ServSafe

    • State of Ohio Uniform Food Safety Code 3717-1