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


Content
  • Course Resources
  • Glossary
  • Your Future Career
  • UNIT 1: Food Safety
  • Reading: Keeping Food Safe 
  • Assignment: Outbreak 
  • 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
  • UNIT 2: Good Hygiene
  • Video 1: Handwashing
  • Video 2: Personal Hygiene & PPE
  • Reading: Hand Hygiene
  • Reading: Proper Work Attire
  • Reading: Eating Drinking Smoking
  • Assignment: Personal Hygiene
  • Case Study #2
  • Quiz: Good Hygiene
  • UNIT 3: Controlling Time and Temperature
  • Reading: Controlling Time and Temperature
  • Reading: Cooking, Cooling,High Risk Population
  • Assignment: Food Preparation 
  • Controlling Time and Temperature Set 1
  • Controlling Time and Temperature Set 2
  • Case Study #3
  • Quiz: Cooking and Heating Foods 
  • UNIT 4: Preventing Cross-Contamination
  • Reading: Food Storage
  • Reading: Preventing Cross Contamination
  • 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
  • Assingment: Food Storage 
  • Case Study #4
  • Quiz: Food Storage Safety 
  • UNIT 5: Cleaning and Sanitizing
  • Reading: Cleaning and Sanitizing
  • Reading: Cleaning The Premises 
  • 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
  • Assignment: Cleaning and Sanitizing 
  • Quiz: Cleaning and Sanitizing
  • MOCK EXAM
  • Mock Exam
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