Instructions for Using This Text
SECTION 1: Personal Hygiene
(Answers to frame questions)
SECTION 2: Equipment and Food Preparation Surface Sanitation
(Answers to frame questions)
SECTION 3: Serving and Busing
(Answers to frame questions)
SECTION 4: Microbiological Foodborne Illness
(Answers to frame questions)
SECTION 5: Time and Temperature
(Answers to frame questions)
Conclusions
Self-Test
Self-Test Answers