Culinary Arts
beginner
Food Safety & ServSafe Prep
A comprehensive course covering Food safety and ServSafe certification prep. Topics include foodborne illness prevention, temperature control, cross-contamination, HACCP principles, allergen management, and health regulations. Designed for beginner level learners.
8 hours
3 modules
9 lessons
0 enrolled
Ch
Chef Dominique Laurent
Executive Chef & Culinary Arts Instructor
Free
Full access to all course materials
Course Content
Foundations of Foodborne Illness Prevention
3 lessons
Foodborne Illness Prevention
21 min
Temperature Control
27 min
Applying Foodborne Illness Prevention
24 min
Understanding Cross-contamination
3 lessons
Cross-contamination
23 min
HACCP Principles
26 min
Applying Cross-contamination
27 min
Working with Allergen Management
3 lessons
Allergen Management
30 min
Health Regulations
35 min
Applying Allergen Management
27 min