Listed below are the concepts you are expected to understand after completing this course.
It can be helpful to return to this page for review prior to taking your test.
(1) Foodborne Illness Control
(2) The Role of the Food Handler in Foodborne Illness Control
(3) The Role of Management Control
(4) Handwashing Control
(5) Employee Illness Control
(6) Contamination and Cross Contamination Control
(7) Final Cooking Temperature
(8) Temperature Control
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