Lesson 1. Food Manager's Certification

Lesson 2. Time/Temperature Control for Safety Food (TCS Food)

Lesson 3. Agents of Foodborne Illness: Bacteria 1

Lesson 4. Agents of Foodborne Illness: Bacteria 2

Lesson 5. Agents of Foodborne Illness: Bacteria 3

Lesson 6. Agents of Foodborne Illness: Viruses and Parasites

Lesson 7. Agents of Foodborne Illness: Chemical Agents

Lesson 8. HACCP (Hazard Analysis Critical Control Point Monitoring System)

Lesson 9. HACCP: Cooking

Lesson 10. HACCP: Temperature Control, Cooling and Cross Contamintion

Lesson 11. Handwashing and Employee Health

Lesson 12. Food Safety: Eggs, Consumer Advisory, Buffets, Catering and Delivery

Lesson 13. Equipment and Utensils

Lesson 14. Plumbing

Lesson 15. Safe Food Storage and Food Security

Lesson 16. Insect and Rodent Control

Lesson 17. Postings and Notifications

Lesson 18. Critical Violations, Embargo and Legal Action

Lesson 19. Temporary Events

Lesson 20. Active Managerial Control Self-Inspection