Classes
- Minnesota Initial Online Class
- Minnesota Refresher Live Webinar
- OHIO Manager - Level 2
- Wisconsin Small Operator
- Certified Food Safety Manager (CFSM) Courses
- Food Allergen Awareness Certification
- Hotel & Restaurant OSHA Safety
- Texas Live ServSaf. Classroom Classes
- OHIO PIC
- Continuing Education
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Food Manager Training
Services
Keynote & Training Topics
Private Study Material
| Practice Tests |
|---|
| Test 1 |
| Test 2 |
| Test 3 |
| Test 4 |
| Chapter 2, 6th Edition |
| Chapter 4, Essentials |
| Glossary of Unfamiliar Terms |
- Read all the study materials for comprehension and connecting the concepts. Some short quizzes in reading material will require you to look up the answers because I believe this is how you learn verses looking on the answer key. All the colored bubbles open up.
- Do the practice tests. Don't memorise! Remember it is about the concepts.
- Watch the videos and know everything provided on the free gift.
| How Food Can Become Unsafe |
| Storing Food |
| Thawing Food |
| Proper Ways to Serve Food |
| Proper Gloves Use |
| Preparing Specific Types of Food |
| Minimum Internal Cooking Temperatures |
| How to Store Food Properly |
| Proper Temps for Hot - Cold Holding |
| Proper Ways to Cool Food |
| Employee Illness |
| How to Calibrate a Thermometer |
| Cleaning vs. Sanitizing |
| Cooling & Reheating Food Fact sheet |
| Minimum Internal Cooking Temperatures Fact Sheet |
| Preparing Food Fact Sheet |
| Proper Handwashing Fact Sheet |
| Food Storage Practices |
