This document outlines training modules for a food safety course, including personal cleanliness, sanitary food handling, food service accidents, inspections and illnesses. The five modules cover guidelines for employee hygiene, safe food purchasing, storage, preparation and service practices, common accidents and their first aid, foodborne illness prevention, and the manager's role during inspections. A final assessment module tests comprehension of the full course content.

1. Food SafetyTraining
Safe Practices and Procedures
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2. Overview of Learning Modules:
● Module 1: Personal Cleanliness & Health
● Module 2: Sanitary Food Handling
● Module 3: Food Service Accidents
● Module 4: Food Service Incidents,Inspections & Illness
● Module 5: Course Assessment
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3. Module 1: Personal Cleanliness & Health
● Personal Cleanliness & Health-Learning Outcomes
● Introduction to Personal Cleanliness
● Personal Cleanliness Guidelines
● Restaurant Cleanliness
● Guidelines for Manual Cleaning
● Personal Cleanliness & Health-Lesson Summary
● Facts
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4. Personal Cleanliness & Health-Learning Outcomes
Upon successful completion of this module you will be able to:
● Follow personal cleanliness guidelines for employees in the food
industry
● Understand the importance behind cleanliness
● Compose a cleaning schedule list
● Discuss correct sanitation
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5. Introduction to Personal Cleanliness & Health
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6. Introduction to Personal Cleanliness & Health
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7. Personal Cleanliness Guidelines: Hygiene
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8. Personal Cleanliness Guidelines: Clothes & Adornments
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9. Personal Cleanliness Guidelines: Handwashing
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10. Personal Cleanliness Guidelines: Hair
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11. Personal Cleanliness Guidelines: Behaviour Around Food
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12. Restaurant Cleanliness: Importance of Cleanliness to an
Establishment in the Food Service
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13. Restaurant Cleanliness: Coffee Cups
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14. Restaurant Cleanliness: Coffee Pots & Machines
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15. Restaurant Cleanliness: Surfaces,Windows,Doors
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16. Restaurant Cleanliness: Doorknobs,Restrooms
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17. Guidelines for Manual Cleaning
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18. Guidelines for Manual Cleaning: Pre-soaking
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19. Guidelines for Manual Cleaning: Sink Type
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20. Guidelines for Manual Cleaning: When Washing
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21. Guidelines for Manual Cleaning: Hot Water & Rinsing
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22. Guidelines for Manual Cleaning: Sanitizing
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23. Guidelines for Manual Cleaning: Sanitizing Dishware
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Water must be at least 180℉(82)℃) to sanitize dishware.
To raise water to that temperature you need a booster
heater or an electrical heating element that can be
immersed directly in the water.
Since employees cannot remove items from 180-degree
water with their hands hey must use tongs or other
devices.
It is frequently more practical to use a chemical sanitizing
agent to sanitize dishes.
If chemicals are used, the water does not need to be
excessively hot.
Use proper chemical sanitizing agents in the correct
amount.
Determine the quantities to use, and provide appropriate
training and measuring utensils to employees.

24. Personal Cleanliness & Health-Lesson Summary
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25. Personal Cleanliness & Health-10 facts on Food Safety
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26. Personal Cleanliness & Health-10 facts on Food Safety
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27. Personal Cleanliness & Health-10 facts on Food Safety
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28. Personal Cleanliness & Health-10 facts on Food Safety
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29. Personal Cleanliness & Health-10 facts on Food Safety
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30. Personal Cleanliness & Health-10 facts on Food Safety
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31. Personal Cleanliness & Health-10 facts on Food Safety
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32. Personal Cleanliness & Health-10 facts on Food Safety
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33. Personal Cleanliness & Health-10 facts on Food Safety
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34. Personal Cleanliness & Health-10 facts on Food Safety
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35. Personal Cleanliness & Health-10 facts on Food Safety
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36. Module 2: Sanitary Food Handling
● Sanitary Food Handling-Learning Outcomes
● Purchasing Food
● Receiving and Storing Foods
● Preparing Foods
● Sanitation Procedures
● Sanitary Food Handling-Lesson Summary
● Facts
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37. Sanitary Food Handling-Learning Outcomes
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38. Sanitary Food Handling-Purchasing Food
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39. Sanitary Food Handling-Purchasing Food
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40. Sanitary Food Handling-Purchasing Food
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41. Sanitary Food Handling-Purchasing Food
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42. Sanitary Food Handling-Sanitation Guidelines for Receiving Food
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43. Sanitary Food Handling-Sanitation Guidelines for Receiving Food
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44. Sanitary Food Handling-Sanitation Guidelines for Receiving Food
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45. Sanitary Food Handling-Sanitation Guidelines for Receiving Food
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46. Sanitary Food Handling-Sanitation Guidelines for Receiving Food
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47. Sanitary Food Handling-Storing Foods
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48. Sanitary Food Handling-Storing Foods
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49. Sanitary Food Handling-Storing Foods
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50. Sanitary Food Handling-Storing Foods
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51. Sanitary Food Handling-Food Storage Important Practices
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52. Sanitary Food Handling-Food Storage Important Practices
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53. Sanitary Food Handling-Intro to Preparing Foods
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54. Sanitary Food Handling-Handwashing,Tools & Surfaces
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55. Sanitary Food Handling-Cans
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56. Sanitary Food Handling-Do’s & Don'ts
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57. Sanitary Food Handling-Freezing & Thawing
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58. Sanitary Food Handling-Before Serving
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59. Sanitary Food Handling-Pre-Prepared Foods: The Dangers
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60. Sanitary Food Handling-Sanitation Procedures
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61. Sanitary Food Handling-Sanitation Procedures
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62. Sanitary Food Handling-Sanitation Procedures
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63. Sanitary Food Handling-Sanitation Procedures
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64. Sanitary Food Handling-Sanitation Procedures
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65. Sanitary Food Handling-Sanitation Procedures
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66. Sanitary Food Handling-Sanitation Procedures
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67. Sanitary Food Handling-Sanitation Procedures
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68. Sanitary Food Handling-Sanitation Procedures
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69. Sanitary Food Handling-Lesson Summary
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70. Sanitary Food Handling-Lesson Summary
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71. Sanitary Food Handling-Facts
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Let’s Review the Basics for Food Handling
Safety
● Shopping
● Storage
● Preparation
● Thawing
● Cooking
● Serving
● Leftovers
● Refreezing
● Cold Storage Chart

72. Sanitary Food Handling-Facts
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Safe steps in food handling,cooking,and storage are essential to prevent foodborne illness.You can't see,
smell,or taste harmful bacteria that may cause illness.In every step of food preparation,follow the four
steps of the Food Safe Families campaign to keep food safe:
● Clean —Wash hands and surfaces often.
● Separate —Don't cross-contaminate.
● Cook—Cook to the right temperature.
● Chill —Refrigerate promptly.

73. Sanitary Food Handling-Facts
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Shopping
● Purchase refrigerated or frozen items after selecting your non-perishables.
● Never choose meat or poultry in packaging that is torn or leaking.
● Do not buy food past"Sell-By,""Use-By,"or other expiration dates.

74. Sanitary Food Handling-Facts
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Storage
● Always refrigerate perishable food within 2 hours—1 hour when the temperature is above 90 °F (32.2 ºC).
● Check the temperature of your refrigerator and freezer with an appliance thermometer.The refrigerator should be at 40 °F (4.4
ºC) or below and the freezer at 0 °F (-17.7 ºC) or below.
● Cook or freeze fresh poultry,fish,ground meats,and variety meats within 2 days; other beef,veal,lamb,or pork,within 3 to 5
days.
● Perishable food such as meat and poultry should be wrapped securely to maintain quality and to prevent meat juices from
getting onto other food.
● To maintain quality when freezing meat and poultry in its original package,wrap the package again with foil or plastic wrap
that is recommended for the freezer.
● Canned foods are safe indefinitely as long as they are not exposed to freezing temperatures,or temperatures above 90 °F.If
the cans look ok,they are safe to use.Discard cans that are dented,rusted,or swollen.High-acid canned food (tomatoes,fruits)
will keep their best quality for 12 to 18 months; low-acid canned food (meats,vegetables) for 2 to 5 years.

75. Sanitary Food Handling-Facts
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Preparation
● Always wash hands with warm water and soap for 20 seconds before and after handling food.
● Don't cross-contaminate.Keep raw meat,poultry,fish,and their juices away from other food.After
cutting raw meats,wash cutting board,utensils,and countertops with hot,soapy water.
● Cutting boards,utensils,and countertops can be sanitized by using a solution of 1 tablespoon of
unscented,liquid chlorine bleach in 1 gallon of water.
● Marinate meat and poultry in a covered dish in the refrigerator.

76. Sanitary Food Handling-Facts
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Thawing
● Refrigerator: The refrigerator allows slow,safe thawing.Make sure thawing meat and poultry juices
do not drip onto other food.
● Cold Water: For faster thawing,place food in a leak-proof plastic bag.Submerge in cold tap water.
Change the water every 30 minutes.Cook immediately after thawing.
● Microwave: Cook meat and poultry immediately after microwave thawing

77. Sanitary Food Handling-Facts
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Cooking
● Cook all raw beef,pork,lamb and veal steaks,chops,and roasts to a minimum internal temperature of 145
°F (62.8 ºC) as measured with a food thermometer before removing meat from the heat source.For safety
and quality,allow meat to rest for at least three minutes before carving or consuming.For reasons of
personal preference,consumers may choose to cook meat to higher temperatures.
● Ground meats: Cook all raw ground beef,pork,lamb,and veal to an internal temperature of 160 °F (71.1
ºC) as measured with a food thermometer.
● Poultry: Cook all poultry to an internal temperature of 165 °F (73.9 °C) as measured with a food
thermometer.

78. Sanitary Food Handling-Facts
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Serving
● Hot food should be held at 140 °F (60 °C) or warmer.
● Cold food should be held at 40 °F (4.4 ºC) or colder.
● When serving food at a buffet,keep food hot with chafing dishes,slow cookers,and warming trays.Keep
food cold by nesting dishes in bowls of ice or use small serving trays and replace them often.
● Perishable food should not be left out more than 2 hours at room temperature—1 hour when the
temperature is above 90 °F (32.2 ºC).

79. Sanitary Food Handling-Facts
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Leftovers
● Discard any food left out at room temperature for more than 2 hours—1 hour if the temperature was
above 90 °F (32.2 ºC).
● Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.
● Use cooked leftovers within 4 days.
● Reheat leftovers to 165 °F (73.9 °C).

80. Sanitary Food Handling-Facts
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Refreezing
● Meat and poultry defrosted in the refrigerator may be refrozen before or after cooking.If thawed by other
methods,cook before refreezing.

81. Sanitary Food Handling-Facts
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Cold Storage Chart
These short,but safe,time limits will help keep refrigerated food from spoiling or becoming dangerous to eat.
Because freezing keeps food safe indefinitely,recommended storage times are for quality only.
View Printable Resource here:
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82. Module 3: Food Service Accidents
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● Food Service Accidents-Learning Outcomes
● Burns
● Muscle Strains & Falls
● Cuts
● Equipment Accidents
● Fire Safety
● First Aid
● Food Service Accidents-Lesson Summary

83. Food Service Accidents-Learning Outcomes
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84. Food Service Accidents-Burns
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85. Food Service Accidents-Burns
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86. Food Service Accidents-Burns
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87. Food Service Accidents-Burns
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88. Food Service Accidents-Burns
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89. Food Service Accidents-Muscle Strains & Falls
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90. Food Service Accidents-Muscle Strains & Falls
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91. Food Service Accidents-Muscle Strains & Falls
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92. Food Service Accidents-Muscle Strains & Falls
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93. Food Service Accidents-Muscle Strains & Falls
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94. Food Service Accidents-Cuts
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95. Food Service Accidents-Cuts
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96. Food Service Accidents-Cuts
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97. Food Service Accidents-Cuts
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98. Food Service Accidents-Cuts
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99. Food Service Accidents-Cuts
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100. Food Service Accidents-Equipment Accidents
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101. Food Service Accidents-Equipment Accidents
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102. Food Service Accidents-Equipment Accidents
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103. Food Service Accidents-Fire Safety
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104. Food Service Accidents-Fire Safety
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105. Food Service Accidents-Fire Safety
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106. Food Service Accidents-Fire Safety
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107. Food Service Accidents-Fire Safety
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108. Food Service Accidents-First Aid
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109. Food Service Accidents-First Aid
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110. Food Service Accidents-First Aid
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111. Food Service Accidents-First Aid
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112. Food Service Accidents-First Aid
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113. Food Service Accidents-First Aid
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114. Food Service Accidents-Lesson Summary
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115. Module 4: Food Service Incidents,Inspections & Illnesses
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● Food Service Incidents,Inspections & Illnesses-Learning Outcomes
● Incidents,Inspections & The Managers Role
● Food Borne Illnesses
● Food Service Incidents,Inspections & Illnesses-Lesson Summary

116. Food Service Incidents,Inspections & Illnesses-Lesson Outcomes
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117. Food Service Incidents,Inspections & The Managers Role
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118. Food Service Incidents,Inspections & The Managers Role
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119. Food Service Incidents,Inspections & The Managers Role
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120. Food Service Incidents,Inspections & The Managers Role
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121. Food Service Incidents,Inspections & Food Borne Illnesses
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122. Food Service Incidents,Inspections & Food Borne Illnesses
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123. Food Service Incidents,Inspections & Food Borne Illnesses
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124. Food Service Incidents,Inspections & Food Borne Illnesses
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125. Food Service Incidents,Inspections & Food Borne Illnesses
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126. Food Service Incidents,Inspections & Food Borne Illnesses
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127. Food Service Incidents,Inspections & Food Borne Illnesses
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128. Food Service Incidents,Inspections & Illnesses-Lesson Summary
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129. Food Service Incidents,Inspections & Illnesses-Lesson Summary
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130. Food Service Incidents,Inspections & Illnesses-Sample Safety Checklist
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131. Module 5: Food SafetyTraining-Safe Practices &
Procedures-Course Assessment
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132. Module 5: Food SafetyTraining-Safe Practices &
Procedures-Course Assessment Learning Outcomes
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133. Module 5: Food SafetyTraining-Safe Practices &
Procedures-Course Assessment
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