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Table of Contents Unit 1 – Introduction to Food Safety .......................5 Unit 2 – Microbiology .......................................... 13 Unit 3 – Foodborne Illness ................................... 29 Unit 4 – Food Handler Hygiene ............................ 45 Unit 5 – Receiving and Storing Food Safely .......... 57 Unit 6 – Preparing and Serving Food Safely ......... 67 Unit 7 – Cleaning and Sanitizing .............................................................................................. 81单元8 - 设计和维护.............................................................................................................................................................................................................................................................................................................猪肉，羊肉和小牛肉……………………………………………………食物安全条款表5 .... 127
食品安全课程
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