Pest-Control-Guide | Next Level Development & Training Association

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AFS FOOD MANAGER TRAINING

CHAPTER 1.1

THE "JOURNEY OF FOOD" A MANAGERS TALE (20:45)

CHAPTER 1.2

Which People are Vulnerable to a Foodborne Illness (19:06)

CHAPTER 2.1

Contamination (26:41)

CHAPTER 2.2

The Big 6 (29:36)

CHAPTER 2.3

Parasites (33:58)

CHAPTER 3.1

IMPORTANCE OF THE FOOD HANDLER (12:20)

CHAPTER 3.2

Personal Hygiene Controls (11:39)

CHAPTER 4.0

The Journey of Food, An Introduction (12:47)

CHAPTER 5.1

The Journey of Food, Purchasing to Store Room (7:37)

CHAPTER 5.2

The Journey of Food, Storage and Refrigeration (9:01)

CHAPTER 6.1

The Journey of Food, Preparation (10:59)

CHAPTER 6.2

The Journey of Food, Checking Temperatures (12:46)

CHAPTER 7.0

The Journey of Food, Holding Food for Service (19:16)

CHAPTER 8.1

Cleaning & Sanitizing (11:09)

CHAPTER 8.2

How to Clean and Sanitize (14:23)

CHAPTER 8.3

Cleaning Tools (9:04)

CHAPTER 9.1

Food Safety Management Systems (7:08)

CHAPTER 9.2

Developing a Food Safety Management System (20:43)

CHAPTER 10.1

Safe Facilities and Pest Management (16:03)

CHAPTER 10.2

Utilities & Facilities (11:32)

CHAPTER 10.3

Garbage (10:41)

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