Training
Call: 215-438-8189
ZA offers Certification training
Unit 1 The Food Safety Challenge
Providing Safe FoodFoodborne Illness Preventing Foodborne Illness The Microworld
Pathogens Viruses Bacteria Parasites Fungi Biological Toxins Contamination and Food Allergens
Contamination Food Allergens The Safe Foodhandler
How Foodhandlers Can Contaminate Food A Good Personal Hygiene Program Unit 2 The Flow of Food through the Operation
The Flow of Food: An Introduction
Hazards in the Flow of Food Monitoring Time and Temperature The Flow of Food: Purchasing, Receiving and Storage
General Purchasing and Receiving Principles Storing The Flow of Food: Preparation
Preparation Cooking Food Cooling and Reheating Food The Flow of Food: Service
Holding Food Serving Food Unit 3 Food Safety Management Systems, Facilities, and Pest Management
Food Safety Management Systems
Food Safety Management Systems Crisis Management Sanitary Facilities and Equipment
Designing a Sanitary Operation Interior Requirements for a Sanitary Operation Cleaning and Sanitizing
Cleaning and Sanitizing Dishwashing Cleaning and Sanitizing in the Operation Integrated Pest Management
The Integrated Pest Management (IPM) Program Working with a Pest Control Operator (PCO) Unit 4 Food Safety Regulations
Food Safety Regulation and Standards
Government Regulation of Food Service Operations Inspections The importance of handwashing
Tips of a eliminating containments in the home kitchen
ABCs of Maintaining a Healthy Kitchen
Food Storage
Children's Lunches
Food Shopping
Cl Food Safety when Dinning out
Dangers to be aware of Dining Equitte
Food ingredients
Home and Food Safety Workshops
