I. Food Contamination and Foodborne Illness
A. Types and major characteristics
B. Microorganisms (bacteria, parasits, viruses, and fungi)
1. Major types, characteristics, and common names
3. Typical foods affected
4. Growth patterns and requirements
5. Harmful vs. beneficial microorganisms
C. Common practices resulting in food contamination
D. Prevention of food contamination and foodborne illness
II. Food Sanitation and Safety During Food Handling Processes
A. Purchasing and receiving
1. Government food inspection and grading programs
3. Inspection at delivery
1. Types of storage and major characteristics of each type
3. Freezer, refrigerator, and dry storage temperatures and
storage periods
C. Preparing, holding, serving and storing leftovers
1. Time-temperature principles and temperature danger zones
2. Selection and use of thermometers
3. Correct cooking temperatures
4. Foods and beverages requiring special precautions
5. Preventing cross contamination
6. Holding hot and cold foods
7. Sanitary serving techniques
D. Local, state, and federal regulations
III. Facilities, Equipment, Tools, and Tableware
A. Layout, construction, materials, and design for sanitation
and accident prevention
1. Water supply, plumbing, and sewage
2. Ventilation and lighting
3. Lavatory accommodations
5. Garbage and trash disposal
C. Pest control techniques
1. Identification of pests
2. Implementing a pest control program
D. Cleaning and sanitizing
1. Principles and factors
E. Local, state, and federal regulations
IV. The Employee
A. Personal habits, health, and hygiene
V. Role of Food Service Manager
A. Hiring sanitation-conscious workers
B. Safety and sanitation program
1. Training for accident prevention
4. Voluntary surveillance and inspection
C. Using government regulations and programs
1. Local, state, and federal agencies and programs
3. Handling outbreaks of foodborne illness
D. Applications in central kitchens, mobile units, temporary
facilities, and vending machines
VI. National Certification Exam
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