Food Sanitation and Safety

Chapter One: Why does this matter?

Chapter Two: Pathogens (germs) that cause food to become unsafe— a changing world

Chapter Three: Pathogens Part 2: Viruses

Chapter Four: Pathogens Part 3: Fungi and Parasites and Chemical and physical hazards—other contaminants

Chapter Five: Management and Personnel Safe Food Handler

Chapter Six: Prevention of Foodborne illnesses; theory and systems

Chapter Seven: Allergens, Intolerances, Aversions, Avoidances, Cross Contact

Chapter Eight: The Flow of Food—Food Safety Plan Purchasing and Receiving

Chapter Nine: Flow of food

Chapter Ten: Service - Holding, Holding Without Temperature Requirements, Plating/Packing, Methods of Service - Delivery, Curbside, and Pickup

Chapter Eleven: The Physical Facility

Chapter Twelve:Beyond Food Service; Lodging, Cruise Lines, Spas, Pools, and Theme Parks

Chapter Thirteen: Cleaning, Sanitizing, Disinfecting Pest Management Service Animals

Chapter Fourteen: Regulations, Compliance, Enforcement, and Training 

Chapter Fifteen: Handling Crises, Causes for Closure