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.

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.

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 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.

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.

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21st Century Employee
Food Service Courses List

• Controlling Vermin in Food Service Facilities
• Food & Hospitality Service Work Environments
• Food Danger Zone and Food Preparation Processes
• Food Preparation 1
• Food Preparation 2
• Food Preparation 3
• Food Preparation Processes 2 and 3
• Food Protection
• Food Security
• Food Service Facility and Equipment Cleanliness and Sanitation
• Food Service Facility Requirements
• Food Service Math
• Food Service Weights and Measures
• Foodborne Illnesses 1
• Foodborne Illnesses 2
• Hazard Analyses and Critical Control Points (HACCP) 2
• Hazard Analyses and Critical Control Points (HACCP) 1
• History and Scope of U.S. Food Service Regulation
• Keeping Records and Applying HACCP in Retail Establishments
• Receiving and Storing Food Items
• Responding to Foodborne Illness Outbreaks
• Storage and Disposal of Prepared Foods
• The Food and Hospitality Service Industry