At the conclusion of the Illinois BASSET course, you should be able to:
- Describe alcohol use.
- Recognize the effects of alcohol.
- Identify the seller/server's role in the enhancement of public safety.
- Discuss the seller/server's responsibilities and obligations under the law.
- Define blood alcohol concentration and how it is calculated.
- Describe the effects of mixing alcohol with other drugs.
- Recognize intoxicated individuals.
- Refuse a sale to someone with little conflict.
- Prevent disturbances in the establishment and handle difficult situations.
- Check IDs accurately, and recognize clues for when an individual is using a fake ID.
- Recognize second-party sales.
At the conclusion of the Illinois Food Manager course, you should be able to:
- Discuss food safety, its importance, and those who enforce it.
- Identify foodborne illness and its causes.
- Identify biological, physical, and chemical contamination.
- Describe preservation and temperature control.
- Discuss the importance of proper personal hygiene in the workplace.
- Implement appropriate procedures to receive and store food.
- Discuss cleaning, sanitization, pest control, and facility design.
- Create and implement the HACCP system.
The Following Courses Are Included In This Package:
Illinois BASSET Training
Lesson 1: Introduction
Lesson 2: How Alcohol Affects the Body
Lesson 3: Recognizing Intoxicated Customers
Lesson 4: Preventing Disturbances
Lesson 5: Minors and Liability
Lesson 6: How to Refuse a Sale
Lesson 7: State of Illinois Alcohol-Related Laws Illinois Food Service Sanitation Manager Certification
Lesson 1: Introduction to Food Safetey
Lesson 2: Biohazards, Foodborne Disease, and Food Spoilage
Lesson 3: Contaminants
Lesson 4: Food and Temperature Control
Lesson 5: Employee Health, Hygiene, and Training
Lesson 6: Purchasing, Receiving, and Storing Food
Lesson 7: Cleaning and Sanitizing
Lesson 8: Pest Control
Lesson 9: Facility Design
Lesson 10: HACCP System Basics
Lesson 11: FDA Guidelines for Developing a HACCP System
Lesson 12: Developing, Implementing, and Maintaining a HACCP Plan
Lesson 13: Seafood HACCP
Lesson 14: Consumer Steps to Safer Seafood