| FOODSAFE Level 1 Units | |
| Unit 1: Introduction to FOODSAFE |
• Top Ten Improper Food Handling Practices • Top Workplace Safety Hazards • Risk and Consequences • Responsibilities • Food Safety Plan |
| Unit 2: Foodservice Illness and Injury |
• Microbiology
• Cycle of Transmission • Method of Transmission • Causes of Foodborne Illnesses • Control Sources of Food Contamination • Two Basic Types of Biological Foodborne Illness • Breaking the Link |
| Unit 3: Receiving and Storing Food |
• Receiving and Storing Procedures • Food and Chemical Storage • Manual Handling and Safe Storage |
| Unit 4: Preparing Food |
• Classification of Food
• Effects of Temperature • Effects of Time • Tools and Equipment • Hot Materials and Surfaces |
| Unit 5: Serving Food |
• Personal Habits and Hygiene
• Setting Tables • Serving Food • Food Protection and Transportation • Food Allergies and Foodborne Illness Complaints • Transmitting Illness and Disease |
| Unit 6: Cleaning |
• Clearing and Cleaning
• Procedures for Proper Warewashing • Types of Dishwashing • Other Cleaning |
| Unit 7: Review |
* Identify and apply the methods, practices and procedures for implementing a safe and healthy food service environment
* Review and remember key topics learned in this course |
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