Course Content
Chapter 1 Purpose and Definitions
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2 Topics
Definitions
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5 Major Risk Factors
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Chapter 2 Management and Personnel
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2 Topics
Chapter 2 Overview
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Employee Illness Guide
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Chapter 3 Food
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3 Topics
Chapter 3 Overview
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Cooking Temperatures
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Employee Health Protocols – Restrict or Exclude
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Chapter 4 Equipment, Utensils, and Linens
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1 Topic
Chapter 4 Overview
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Chapter 5 Water, Plumbing, and Waste
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3 Topics
Chapter 5 Overview
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Chapter 5 Part 1
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Kitchen Water Safety
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Chapter 6 Physical Facilities
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1 Topic
Chapter 6 Overview
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Chapter 7 Poisonous or Toxic Materials
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2 Topics
Chapter 7 Overview
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Chapter 7 Part 1
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Chapter 8 Compliance and Enforcement
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1 Topic
Chapter 8 Overview
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