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BASSET Alcohol Training
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 Course Objectives
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:

Course NameIndustryCourse DeliveryIllinois BASSET Alcohol Seller-Server | Food and Beverage Programs |
Learn2Serve Food Protection Manager Certification Exam - Proctored by 3rd Party Test Center | Food and Beverage Programs |
Learn2Serve Illinois Food Service Sanitation Manager Training Course | Food and Beverage Programs | 
 Topics Covered
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