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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 & 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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Food Handler Exam
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