1.Cleaning and Sanitizing Food Contact Surfaces
食物接触表面的清洁与消毒
2.Controlling Time and Temperature During Preparation
准备食物过程的时间和温度控制
3.Cooking Potentially Hazardous Foods 煮有潜在危险的食物
4.Date Marking Ready-to-Eat, Potentially Hazardous Foods
日常准备马上可以吃的潜在危险的食物
5.Handling a Food Recall 处理食物回收
6.Holding Hot and Cold Potentially Hazardous Foods 控制冷热潜在危险的食物
7.Personal Hygiene 个人卫生
8.Preventing Contamination at Food Bars 预防食物交叉污染
9.Preventing Cross-Contamination During Storage and Preparation
在食物储藏和准备中预防食物交叉污染
10.Receiving Deliveries 接收,外送
11.Reheating Potentially Hazardous Foods 重新加热潜在危险的食物
12.ServingFood 服务
13.Sushi Rice 寿司米饭
14.Storing and Using Poisonous or Toxic Chemicals
贮藏和使用有毒的化学品
15.Using and Calibrating Thermometers 使用和纠正温度计
16.Using Suitable Utensils When Handling Ready-to-Eat Foods 正确使用餐具马上可以吃的食物
17.Washing Fruits and Vegetables 清洗水果和蔬菜
18.Washing Hands 洗手
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