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Course Content
Introduction
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Lesson 1 – How Food Becomes Unsafe: Introduction
5 Topics
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Lesson 2 – Employee Health & Personal Hygiene
19 Topics
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Lesson 3 – Controlling Time and Temperature/Requirements
16 Topics
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Lesson 4 – Preventing Cross Contamination
7 Topics
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Lesson 5 – Cleaning and Sanitizing
12 Topics
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Conclusion
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