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Table of Contents
1: Providing Safe Food
2: The Microworld
3: Contamination and Food Allergens
4: The Safe Food Handler
5: The Flow of Food
6: Purchasing and Receiving
7: Storage
8: Preparation
9: Service
10: Food Safety Management Systems
11: Sanitary Facilities and Equipment
12: Cleaning and Sanitizing
13: Integrated Pest Management
14: Food Safety Regulation and Standards
15: Employee Food Safety Training