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ServSafe Food Handler (24-25) (SSF-2425)


Content
  • Course Resources
  • Glossary
  • Chapter 1: Food Safety
  • Your Future Career
  • Unit 1 - Food Safety
  • Keeping Food Safe PDF
  • Outbreak Assignment
  • FBI(Foodborne Illnessess) Set 1
  • FBI(Foodborne Illnessess) Set 2
  • FBI(Foodborne Illnessess) Set 3
  • FBI(Foodborne Illnessess) Set 4
  • FBI (Foodborne Illnessess) Set 5
  • FBI(Foodborne Illnessess) Set 6
  • FBI(Foodborne Illnesses) Set 7
  • FBI(Foorborne Illnesses) Set 8
  • Case Study #1
  • Keeping Food Safe Quiz
  • Chapter 2: Good Hygiene
  • Good Hygiene
  • Good Personal Hygiene PDF
  • Proper Work Attire PDF
  • Eating Drinking Smoking PDF
  • Personal Hygiene Assingment
  • Case Study #2
  • Good Hygiene Quiz
  • Chapter 3: Controlling Time and Temperature
  • Controlling Time and Temperature
  • Controlling Time and Temperature PDF
  • Cooking, Cooling,High Risk Population PDF
  • Food Preparation Assingment
  • Controlling Time and Temperature Set 1
  • Controlling Time and Temperature Set 2
  • Case Study #3
  • Cooking and Heating Foods Quiz
  • Chapter 4: Preventing Cross Contamination
  • Preventing Cross-Contamination
  • Food Storage PDF
  • Preventing Cross Contamination PDF
  • Safety Cross Contamination Set 1
  • Safety Cross Contamination Set 2
  • Safety Cross Contamination Set 3
  • Safety Cross Contamination Set 4
  • Safety Cross Contamination Set 5
  • Food Storage Assingment
  • Case Study #4
  • Food Storage Safety Quiz
  • CHAPTER 5: Cleaning and Sanitizing
  • Cleaning and Sanitizing
  • Cleaning and Sanitizing PDF
  • Cleaning The Premises PDF
  • Cleaning & Sanitizing Set 1
  • Cleaning & Sanitizing Set 2
  • Cleaning & Sanitizing Set 3
  • Cleaning & Sanitizing Set 4
  • Cleaning & Sanitizing Set 5
  • Cleaning & Sanitizing Set 6
  • Cleaning & Sanitizing Set 7
  • Case Study #5
  • Cleaning and Sanitizing Assignment
  • Cleaning and Sanitizing Quiz
  • MOCK EXAM
  • Mock Exam
Completion rules
  • You must complete 80.00% of the content