The food-safety knowledge every kitchen worker needs — and the foundation of the food-handler and manager certifications. Learn the temperature danger zone (41°F to 135°F) where pathogens multiply, which Time/Temperature Control for Safety (TCS) foods need the most care, and the correct internal cooking temperatures for poultry, ground meat, and seafood. Master the two-stage cooling rule (135°F to 70°F within two hours, to 41°F within six hours total), safe cold and hot holding, and reheating. Understand the difference between cross-contamination and allergen cross-contact, the "Big 6" pathogens, the nine major allergens (including sesame), proper handwashing and when to exclude a sick worker, and how to clean and sanitize (chlorine, quat, and iodine concentrations, contact time, the three-compartment sink). Built on the public FDA Food Code, USDA, and CDC guidance. Educational practice — how the rules work, not legal advice for a specific jurisdiction.
• Meets you at your level — never too easy, never too hard.
• Adapts every question to how you’re doing.
• Tracks your level over time. Skill practice, not a test.
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