Welcome to the Person in Charge: Foundations in Food Safety Course!
Course Introduction
Pre-Test - Person in Charge: Foundations in Food Safety
Module Reminders
Lesson 1.1: Course Purpose
Lesson 1.2: Definitions
Lesson 1.3: TCS Foods and Ready-to-Eat Foods
Lesson 1.4: The Role of the Person in Charge
Lesson 1.5: Disease Transmission - People Spread Illness
Lesson 1.6: When to Report Illness to PIC
Lesson 1.7: Disease Transmission Triangle
Lesson 1.8: Three Types of Contamination
Module 1 Quiz
Module Reminders
Lesson 2.1: Intro to the 5 CDC Risk Factors
Lesson 2.2: Risk Factor #1: Failing to Practice Good Personal Hygiene
Lesson 2.3: Hand Washing, Glove Use, and Jewelry and Fingernail Maintenance
Lesson 2.4: Proper Attire and Hair Restraint Exemptions
Lesson 2.5: Employee Food, Drink and Tobacco Usage
Module 2 Quiz
Module Reminders
Lesson 3.1: General Floors/Walls/Ceilings, Commercial and Non-Commercial Equipment
Lesson 3.2: Facility Requirements
Lesson 3.3: Proper Handling of Waste and Garbage
Lesson 3.4: Plumbing and Protection of Clean Water
Lesson 3.5: Grease Traps
Lesson 3.6: Sinks and Sanitizing
Lesson 3.7: Cleaning, Sanitizing, and Frequency
Lesson 3.8: Clean-in-Place Equipment
Lesson 3.9: Cleaning of Facility and Non-Food Contact Surfaces
Lesson 3.10: Storage of Equipment, Utensil, and Single Use Items
Lesson 3.11: Chemical Safety
Module 3 Quiz
Module Reminders
Lesson 4.1: Review of Approved Sources
Lesson 4.2: Recalls
Lesson 4.3: Keeping Food Safe
Lesson 4.4: Food Labeling
Module 4 Quiz
Module Reminders
Lesson 5.1: Cooking and Factors that Affect Cooking
Lesson 5.2: Different Types of Thermometers and Calibration Methods
Lesson 5.3: Required Cooking Temperatures and Logging
Lesson 5.4: Special Considerations - Non-Continuous Cooking
Lesson 5.5: Guidelines for Undercooked Food Items
Lesson 5.6: Unpasteurized Juice
Module 5 Quiz
