Advanced Food Safety Training for Food Service Professionals

Presented by Food Safety Basics, LLC

This advanced-level, 60-minute course is designed for food service professionals seeking comprehensive, regulation-grounded food safety knowledge. Built in Sensei instructor-led format, each module is followed by a knowledge check, culminating in a 10-question final assessment requiring a passing score of 80%.

Course Modules

1. Introduction & The Stakes — Foodborne illness burden and legal/financial consequences
2. Contamination Pathways — Big Six pathogens, cross-contamination vectors and prevention
3. Temperature Control for Safety (TCS) — Danger zone, time-temperature abuse, cooling, thawing
4. Personal Hygiene & Sanitation — Handwashing, glove protocols, illness policy, three-sink method
5. HACCP Principles — All 7 principles with a real-world grilled chicken process flow
6. Food Allergen Management — Big-9 allergens, cross-contact prevention, communication protocols
7. Regulatory Compliance & Documentation — FDA/USDA framework, inspections, recordkeeping
8. Final Assessment — 10-question comprehensive exam (80% passing score)

Sources: FDA Food Code (2022) · CDC Foodborne Illness Data · ServSafe® 7th Edition · HACCP Principles (Codex Alimentarius, 2020) · USDA FSIS Guidelines · FASTER Act (2023) · FALCPA (2004) · FSMA (2011)

Modules

Introduction & The Stakes

Lesson

• Introduction & The Stakes

Contamination Pathways

Lesson

• Contamination Pathways

Temperature Control for Safety

Lesson

• Temperature Control for Safety

Personal Hygiene & Sanitation

Lesson

• Personal Hygiene & Sanitation

HACCP Principles

Lesson

• HACCP Principles

Food Allergen Management

Lesson

• Food Allergen Management

Regulatory Compliance & Documentation

Lesson

• Regulatory Compliance & Documentation

Final Assessment

Lesson

• Final Assessment