Study Guides

Know the correct receiving temperatures for cold, hot, and frozen food, plus the signs that mean you should reject a delivery — for your food handler exam.

Single-use gloves must be changed often. Learn exactly when to change your gloves and why gloves are never a substitute for handwashing — for your food handler exam.

Learn how to calibrate a food thermometer using the ice-point (32°F) and boiling-point (212°F) methods, and when to recalibrate, for your food handler exam.

HACCP is a food safety system built on 7 principles. Learn all seven HACCP principles in plain English for your food manager or ServSafe exam.

FAT TOM stands for Food, Acidity, Temperature, Time, Oxygen, and Moisture — the six conditions bacteria need to grow. Learn each one for your food handler exam.

What is cross-contamination? Learn how it happens, how to store food correctly by cooking temperature, and 7 prevention steps for your food handler exam.

Cleaning removes dirt; sanitizing kills germs. Learn the difference, the correct sanitizer concentrations (chlorine, quats, iodine), and contact times.

Cool TCS food from 135°F to 70°F within 2 hours, then to 41°F within 4 more hours. Learn the 2-stage cooling rule, methods, and exam tips.

TCS foods need time and temperature control for safety. See the full list of TCS foods, the temperature danger zone, the 4-hour rule, and exam tips.

The Big 6 pathogens — Norovirus, Hepatitis A, Salmonella Typhi, Shigella, E. coli (STEC), and nontyphoidal Salmonella — explained for your food handler exam.