Course curriculum

  • 1

    Chapter 1: Why Food Safety Matters in AFC Homes

    • Chapter 1 - Lesson A: What Is Foodborne Illness and Why Does It Matter?

    • Chapter 1 - Lesson B: How Foodborne Illness Spreads: The Four Pathways

    • Chapter 1 - Lesson C: Signs, Symptoms, and Reporting Foodborne Illness
  • 2

    Chapter 2: Personal Hygiene and Handwashing

    • Chapter 2 - Lesson 1: The Science of Handwashing — Why It Works

    • Chapter 2 - Lesson 2: The STWG 50–60 Second Handwashing Protocol

    • Chapter 2 - Lesson 3: Personal Hygiene Standards for AFC Food Handlers
  • 3

    Chapter 3: Safe Food Storage and Temperature Control

    • Chapter 3 - Lesson A: The Temperature Danger Zone

    • Chapter 3 - Lesson B: Proper Refrigerator and Freezer Storage

    • Chapter 3 - Lesson C: Safe Food Thawing and Reheating
  • 4

    Chapter 4: Food Preparation and Cross-Contamination

    • Chapter 4 - Lesson A: The STWG Four Pillars: Clean, Separate, Cook, Chill

    • Chapter 4 - Lesson B: Preventing Cross-Contamination in the AFC Kitchen

    • Chapter 4 - Lesson C: Cooking Temperatures and Using a Food Thermometer
  • 5

    Chapter 5: Kitchen Safety and Injury Prevention

    • Chapter 5 - Lesson A: Preventing Physical Injuries in the AFC Kitchen

    • Chapter 5 - Lesson B: Kitchen Cleaning, Sanitizing, and Dish Safety

    • Chapter 5 - Lesson C: Resident Safety in and Around the Kitchen
  • 6

    Chapter 6: Food Recalls, Expiration Dates & Damaged Food

    • Chapter 6 - Lesson A: FOOD RECALLS, EXPIRATION DATES & PURCHASING STANDARDS

    • Chapter 6 - Lesson B: Expiration Dates, Purchasing Standards & Inspecting Deliveries
  • 7

    Chapter 7: Final Assessment & Course Completion

    • Chapter 7 - Lesson A: Review - 20 Questions (80% Required to Pass)