| Module 1 | Food Operation requirements and regulatory |
| Unit 1 | 1. Relevance of food safety |
| Unit 2 | 2. Responsibility for food safety in a food establishment |
| Unit 3 | 3. Role of the Public Health Inspector |
| Unit 4 | 4. Food handling permit and approval of facilities and equipment |
| Unit 5 | 5. Overview of food regulation requirements for a food establishment |
| Module 2 | Design and maintenance of a food establishment |
| Unit 1 | 1. Factors to be considered when designing a food establishment |
| Module 3 | Pest Control |
| Unit 1 | 1. Overview |
| Unit 2 | 2. Common pests of interest in food establishments and their control |
| Unit 3 | 3. General actions to prevent insect or rodent infestation |
| Module 4 | Microbiology |
| Unit 1 | 1. Microorganisms |
| Unit 2 | 2. Types of microorganism in food |
| Unit 3 | 3. Conditions that allow microorganisms to grow and multiply |
| Unit 4 | 4. Pathogen contamination of food products |
| Unit 5 | 5. Where do pathogen microorganisms come from? |
| Unit 6 | 6. Control of microorganisms |
| Module 5 | Foodborne illness |
| Unit 1 | 1. Foodborne Illness |
| Unit 2 | 2. Biological Foodborne Illness |
| Unit 3 | 3. Chemical Foodborne Illness |
| Unit 4 | 4. Food adulteration |
| Unit 5 | 5. Allergens |
| Module 6 | Procedures for safe receiving and storing of foods |
| Unit 1 | 1. Receiving |
| Unit 2 | 2. Storage |
| Module 7 | Control of hazards during food preparation and serving |
| Unit 1 | 1. Potentially Hazardous Foods |
| Unit 2 | 2. Food Preparation |
| Unit 3 | 3. Thermometers |
| Unit 4 | 4. Serving and Dispensing of Food |
| Module 8 | Personal Hygiene and Communicable Diseases |
| Unit 1 | 1. Handwashing |
| Unit 2 | 2. Good personal hygiene practices |
| Unit 3 | 3. Reporting personal illness and infections |
| Unit 4 | 4. Bacteria on the hands |
| Unit 5 | 5. Humans: most important link in the chain of transmission of food borne diseases |
| Unit 6 | 6. Gloves in Food service |
| Module 9 | Cleaning and Sanitation |
| Unit 1 | 1. Cleaning |
| Unit 2 | 2. Dishwashing Procedures |
| Unit 3 | 3. Sanitation Procedures and Cleaning Schedule requirements |
| Unit 4 | 4. Safe handling and storing clean dishes and equipment |
| Unit 5 | 5. Proper way to use wiping/cleaning cloths |
| Unit 6 | 6. Waste Management |
| Module 10 | Food Safety Education and Training |
| Unit 1 | 1. Economic impacts of Food Safety |
| Unit 2 | 2. Food safety culture |
| Unit 3 | 3. Staff Training |
| Unit 4 | 4. How to respond to a customer complaint about Foodborne Illness |
| Unit 5 | 5. Closure of your Food Facility |
| Unit 6 | 6. Food Safety System (HACCP system) |
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