This series of mini-lessons is designed for food service managers to train workers using the Food Safety for Food Workers pamphlet and accompanying posters. Lessons are short and include tips for discussing and demonstrating each of the four basic food safety concepts.
- Control Time & Temperature – poster
- Control Time & Temperature – teaching tips (PDF)
- How to Sanitize by Hand with Chemical Sanitizers – poster
- How to Sanitize by Hand with Chemical Sanitizers – teaching tips
- Keep Pests Out of Your Kitchen – poster
- Keeping Pests Out – teaching tips
- Employees Must Wash Hand – poster
- Wash Hands – teaching tips
- Food Safety for Food Workers – guide