1Chapter 1: Foundations of Food Safety
10Chapter 3: Regulatory Compliance & Training
2Foodborne Illnesses & Microbiology
11FDA Food Code, Inspections & Legal Responsibilities (100 Practice Questions)
3Personal Hygiene & Employee Health
12Managerial Roles, Staff Training & Active Managerial Control (100 Practice Questions)
4Safe Food Handling & Temperature Control
13Chapter 4: Emergency & Risk Management
5Exam Format & Structure
14Crisis Response, Contamination Incidents & Recalls (100 Practice Questions)
6Chapter 2: Facility Management & Safe Operations
15Allergen Management, Hazard Communication & Recordkeeping (100 Practice Questions)
7Cleaning, Sanitizing & Pest Management
16EXTRA QUESTIONS
8Food Storage, Purchasing & Receiving Procedures
17Glossary of Terms
9Equipment, Facility Design & Maintenance
