Purchase

• STS: Students with Special Needs-The Basics (1.5 Hours)
• STS: Students with Special Needs-Recognizing and Relating to Students (1.5 Hours)
• STS: Students with Special Needs-Loading and Unloading (2 Hours)
• STS: Students with Special Needs-Handling Emergency Situations (2 Hours)

• DOT Drug and Alcohol Testing (1 Hour)
• Child Transportation and Safety (1 Hour)
• Child Abuse: Identification and Reporting (1 Hour)
• Inclement Weather (2 Hours)
• Knowing Your Route (1 Hour)
• Pickup and Discharge Procedures (2 Hours)
• Railroad Crossings (1.5 Hours)
• Stress and Driver Attitude (1 Hour)
• Student Management (1 Hour)
• Vehicle Operation (2 Hours)
• Head Start Transportation (2 Hours)

• Pre- and Post-trip Inspections (1 Hour)
• Pretrip Air Brake Inspection (1 Hour)
• Blind Spots/Danger Zones and Mirrors (1 Hour)
• Pickup and Discharge Procedures (2 Hours)
• Sound Driving Practices 1 (1 Hour)
• Sound Driving Practices 2 (1 Hour)
• Sound Driving Practices 3 (1.5 Hour)
• Backing and Turnabout Maneuvers (1 Hour)
• Railroad Crossings (1.5 Hours)
• Collision Procedures (1 Hour)
• Emergency Evacuations (1.5 Hour)
• Student Management (1 Hour)
• End-of-Course Test (1 Hour)

This course contains 1 lesson (1 Hour/.01 CEU):

• Medical Emergency Awareness (1 Hour) Medical Emergency Awareness (1 Hour) This content discusses causes and symptoms of the following medical emergencies: anaphylaxis, choking, diabetic coma, seizures, and shock, and details appropriate first aid treatment.

This course contains 1 lesson (1 Hour/.01 CEU):

• Foodborne Illnesses (1 Hour) This content describes characteristics of common foodborne illnesses and discusses factors that contribute to causing and transmitting foodborne illnesses.

This course contains 1 lesson (1 Hour/.01 CEU):

• Food Protection (1 Hour) Most foodborne illnesses are caused and spread by natural actions such as the growth and unintentional spread of bacteria. It is also possible that unstable individuals and/or malicious organizations may try to initiate an outbreak of foodborne illnesses through criminal or terrorist actions. Individuals employed in the food and hospitality industry should be aware of specific terms used to define these activities and the laws, rules, regulations, and agencies that control food protection requirements and activities. This content discusses meanings of the terms Food Security, Food Safety, and Food Defense and describes activities associated with each. It also discusses the laws, rules, regulations, and agencies that control Food Safety and Food Defense efforts.

This course contains two independent lessons (2 Hours/.02 CEUs):

• Preventing and Responding to Active Shooter Events (1 Hour)This lesson describes actions that can be used to prevent an active shooter event. It discusses appropriate responses to an active shooter event. Definitions and procedures established by the U.S. Department of Homeland Security form a key portion of the content.
• Understanding and Preparing for Active Shooter Events (1 Hour)This lesson describes the characteristics of an active shooter event using the definition established by the U.S. Department of Homeland Security as the foundation. It also discusses actions and procedures that can be taken to prepare for an active shooter event.

This course contains three independent lessons (3 Hours/.03 CEUs):

• Diversity in the Workplace (1 Hour)This lesson focuses on the components of diversity and why it is beneficial to have diversity in the workplace. It also identifies the importance of tolerance and approaches that can be taken to build personal diversity skills.
• Communication and Diversity (1 Hour)This lesson discusses the distinct characteristics of diversity, culture, and cross-cultural communication in American society. It also discusses prejudice, stereotyping, and ways to improve cross-cultural communication in the workplace.
• Tolerance and Respect (1 Hour)This lesson discusses teaching children tolerance and acceptance of others. It also includes activities for teaching tolerance and challenges associated with addressing prejudice.

This course contains two independent lessons (2 Hours/.02 CEUs):

• Alcohol Misuse and Abuse (1 Hour)This content discusses the effects of alcohol use and the dangers associated with abusing alcohol. It also describes methods for stopping alcohol abuse and treating alcohol dependence.
• Drug Misuse and Abuse (1 Hour)This content describes the signs and effects of drug abuse and discusses dangers associated with misusing drugs and methods of treating drug addiction.

This course contains four independent lessons (4 Hours/.04 CEUs):

• Introduction to Sexual Harassment (1 Hour)This content is designed to give the reader a better understanding of the federal law and how to reduce liability in a variety of situations by providing a broad array of real life examples.
• Sexual Harassment Awareness Overview (1 Hour)This lesson discusses types of sexual harassment and the characteristics of each type. It also discusses situations in which sexual harassment may occur, and how to report and prevent sexual harassment.
• Sexual Harassment in the Office (1 Hour)This lesson discusses federal laws and regulations prohibiting sexual harassment in the workplace. The content will identify the roles, responsibilities, and actions of employers and employees to prevent and deal with sexual harassment. It also describes methods of reporting and responding to sexual harassment.
• Sexual Harassment: Prevention and Response (1 Hour)This content reviews federal laws and regulations prohibiting sexual harassment in the workplace. The content identifies roles and responsibilities, and actions of employers and employees in sexual harassment prevention. The content also recalls methods of reporting and responding to sexual harassment.

This course contains three independent lessons (3 Hours/.03 CEUs):

• Food Danger Zone and Food Preparation Processes (1 Hour)This lesson defines the food temperature danger zone, describes the three preparation processes common to retail food establishments, and describes specific actions that should be taken during Process 1 to ensure food safety.
• Food Service Facility and Equipment Cleanliness and Sanitation (1 Hour)This content covers cleanliness and sanitation in food service facilities. It also discusses techniques for the proper cleaning of equipment and utensils used for food preparation. Employees in food service facilities must be familiar with requirements for cleanliness and procedures used to ensure food safety.
• Receiving and Storing Food Items (1 Hour)This lesson describes indications that food items received or retrieved from storage made of poor quality may not be safe to eat. It also discusses proper procedures for receiving and storing food and food items.

This combo contains 2 courses:

• Eliminating Foodborne Illness Using HACCP Principles (2 Hours)This course discusses foodborne illnesses and the HACCP principles and procedures used to help prevent food contamination. It identifies Food Hazard Analysis procedures, Critical Control Point plans, and other food safety procedures used in food establishments. It discusses HACCP record keeping, documentation procedures, and ways to implement a Food Safety System.
• Food Service (2 Hours)This course discusses food safety regulations, guidelines, and service rules. Common foodborne illnesses and their causes and prevention are also discussed. Basic employee safety, portion control and nutrition guidelines, and professional and customer courtesy are also addressed.