Course curriculum

    1. Table of Contents

    1. Welcome

    2. Teamwork

    1. Manager

    2. Manager Job Description PDF

    3. Shift Lead

    4. Shift Lead Job Description PDF

    5. Tea Barista

    6. Tea Barista Job Description PDF

    7. Cashier

    8. Cashier Job Description PDF

    1. Common Safety Practices and Procedures

    2. Injury and Accident Reporting

    3. Customer Accident Form PDF

    4. Employee Accident Form PDF

    5. Time As a Control

    6. Dating and Labeling

    7. Zoning

    8. Cross Contamination

    9. Sanitation Buckets

    10. Temperature Danger Zone

    11. Food Sanitation, Safety Regulations and Inspections

    1. Orientation Training and Onboarding

    2. N1BT Cashier Orientation Guidelines PDF

    3. N1BT Tea Barista Orientation Guidelines PDF

    4. N1BT Manager and Shift Lead Orientation Guidelines PDF

    1. Handwashing with Soapy PDF

    2. Proper Handwashing Methods PDF

    3. Sanitizer Fact Sheet PDF

    4. Five Symptoms of Foodborne Illness PDF

    5. Foodborne Illness Restriction Exclusion Guidelines PDF

    6. Reducing Food Borne Illness PDF

    7. Employee Health Policy PDF

    8. No Bare Hand Contact! PDF

    9. Washing Produce PDF

    10. Temperature Control for Safety PDF

    11. Proper Food Storage PDF

    12. Cool Foods Quickly and Safely PDF

    13. Critical Food Temperatures PDF

    14. Proper Thawing Using Approved Methods PDF

    15. Effective Pest Control PDF

    16. Service Animals In Food Establishments PDF

    17. Thermometer Calibration PDF

    18. Certified Food Protection Manager Requirement PDF

About this course

  • Free
  • 46 lessons
  • 0 hours of video content

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