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Allergen Recognition and Management
Cleaning Vs. Sanitizing
Chemical Storage and Safety
Color-Coded Kitchen Tools and Their Uses
Basic Principles of Food Microbiology
Cross-Contamination Prevention
Detecting Spoilage in Food
Dishwashing and Utensil Sanitizing Procedures
Emergency Procedures for Food Service
Food Safety Legislation
Food Labeling Best Practices
Food Safety Symbols and Labels
Food Recalls and Alerts
Food Temperature Control
Food Additives and Their Functions
Foods and Their Risk of Contamination
Glove Use Guidelines
Hand Hygiene Best Practices
HACCP Principles
Hygienic Serving Practices
Kitchen Sanitation Checkpoints
Pest Control Measures In The Kitchen
Personal Hygiene in the Workplace
Preventive Maintenance for Kitchen Equipment
Proper Cooking Temperatures
Principles of FIFO (First In, First Out)
Safe Defrosting Techniques
Safe Food Storage Guidelines
Symptoms of Foodborne Illness
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