1. Implement and follow food safety procedures as described in your company’s food safety program
2. Identify the function of a food safety program
3. Describe the categories of food safety hazards
4. Discuss aspects of controlling bacterial growth
5. Explain the basic principles of the Hazard Analysis and Critical Control Points system
6. Identify common Critical Control Points in the food handling process and apply appropriate control methods
7. Maintain a clean environment.