Lesson 1: Introduction to Food Safety

Lesson 2: Importance of Food Safety and Your Roles as a Food Handler

Lesson 3: Food Hazards and Foodborne Illnesses

Lesson 4: Biological Foodborne Hazards and Food Poisoning

Lesson 5: Food Allergens, Cross Contamination, and Vulnerable Groups

Lesson 6: FAT TOM

Lesson 7. FAT TOM (Continuation) and High-Risk Food

Activity 4: TDZ and Bacteria Multiple Hotspots

Lesson 8. Time and Temperature Control

Lesson 9: Time and Temperature Control (Continuation) & Food Thermometers

Lesson 10: How to use a Food Thermometer

BFS Multiple Choice Questions (PART 1)

Lesson 11: Personal Hygiene Requirements (1 of 4)

Lesson 12: Personal Hygiene Requirements (2 of 4)

Lesson 13: Personal Hygiene Requirements (3 of 4)

Lesson 14: Personal Hygiene Requirements (4 of 4)

Activity 5: Gameboard

Lesson 15: Premises and Equipment (1 of 2)

Lesson 16. Premises and Equipment (2 of 2)

Lesson 17: Cleaning and Disinfection (1 of 2)

Lesson 18: Cleaning and Disinfection (2 of 2)

Lesson 19: Integrated Pest Management

BFS Multiple Choice Questions (Part 2)

Lesson 20: Staying Safe in the Kitchen (1 of 3)

Lesson 21: Staying Safe in the Kitchen (2 of 3)

Lesson 22: Staying Safe in the Kitchen (3 of 3)

Lesson 23: Food Safety Laws and Training

Memory Game

Lesson 24: The Flow of Food (1 of 6)

Lesson 25: The Flow of Food (2 of 6)

Lesson 26: The Flow of Food (3 of 6)

Lesson 27: The Flow of Food (4 of 6)

Lesson 28: The Flow of Food (5 of 6)

Lesson 29: The Flow of Food (6 of 6)

Scramble Words

BFS Multiple Choice Questions (Part 3)