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Course Description

9 Chapters

Introduction
Chapter 1

Biohazards, Foodborne Disease, and Food Spoilage
Chapter 2

Contaminants
Chapter 3

Food and Temperature Control
Chapter 4

Employee Health, Hygiene, and Training
Chapter 5

Purchasing, Receiving, and Storing Food
Chapter 6

Cleaning and Sanitizing
Chapter 7

Pest Control
Chapter 8

Facility Design
Chapter 9