Courses & Training

Module 8 of 10 Food Preparation & Cooking Temperatures What you'll learn: the cooking temperature chart you must memorize, why you never wash raw chicken, proper thermometer use and calibration,...

Module 7 of 10 Receiving & Storage What you'll learn: how to inspect deliveries, when to reject a shipment, temperature requirements at receiving, FIFO stock rotation, proper refrigerator storage order,...

Module 6 of 10 Cleaning & Sanitizing What you'll learn: the difference between cleaning and sanitizing, the three-compartment sink method, chemical sanitizer types and concentrations, contact times, cleaning schedules, and...

Module 5 of 10 Personal Hygiene & Handwashing What you'll learn: The 6-step handwashing technique, the 8+ scenarios that require handwashing, proper glove use, illness reporting requirements, reportable diseases in...

Module 4 of 10 Cross-Contamination Prevention What you'll learn: What cross-contamination is, the raw vs. cooked rule, proper refrigerator storage order, color-coded equipment systems, Canada's 11 priority allergens, and physical...

Module 3 of 10 Time & Temperature Control What you'll learn: The danger zone, safe cooking temperatures for every protein, the two-stage cooling method, reheating rules, the 2-hour/4-hour rule, approved...