10-min FS Modules

Unsafe source – (1) inspecting food before accepting; (2) segregating rejected food

Improper cooking – (3) identifying proper thermometers; (4) calibrating thermometers; (5) cleaning and storing thermometers; (6) taking temperatures

Improper holding – (7) taking temperatures during hot- and cold-holding; (8) recording temperatures (9) proper set-up of a hot-holding bar; (10) proper set-up of a cold-holding bar; (11) cooling large pieces of meat and poultry; (12) cooling liquid foods; (13) cooling leftovers

Cross-contamination – (14) three-compartment sink set-up; (15) preparing sanitizing solution for wiping cloths; (16) measuring sanitizer concentration and recording; (17) dish machine set-up and evaluation; (18) washing and sanitizing food-contact surfaces; (19) washing non-food-contact surfaces; (20) storage of chemicals

Poor personal hygiene – (21) sickness policy; (22) covering cuts and wounds; (23) hand washing; (24) glove usage; (25) proper apparel including clothing, jewelry, and hand restraint; (26) avoiding contamination after coughing and sneezing.