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Study Materials – English

The study materials listed below are provided in conjunction with the text or online course and not to be used as a substitute for reading the text

Course Review

Chapter 1
Chapter 2
Chapter 3
Chapter 4
Chapter 5
Chapter 6
Chapter 7
Chapter 8
Chapter 9
Chapter 10
Practice Quiz # 1

Supplemental Study Materials

Study Guide
Key Numeric Values
Glossary
Practice Quiz # 2

Videos

1. Introduction to Food Safety
2. Foodborne Microorganisms and Allergens
3. Personal Hygiene
4. Purchasing, Receiving, and Storage
5. Preparation, Cooking, and Serving
6. Facilities, Cleaning and Sanitizing, and Pest Control
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  • Home
  • ServSafe Manager
  • Food Handler
  • ServSafe Alcohol
  • Allergen Awareness
  • Choke Saving Procedures
  • Chef Fundamentals
  • Free Resources
  • Contact Us
  • Other Courses