Topics covered include: Introduction to Food Safety - Overview of Foodborne Microorganisms and Allergens - Personal Hygiene - Purchasing, Receiving, and Storage - Preparation, Cooking, and Serving - Facilities, Cleaning and Sanitizing, and Pest Management. Real-world scenarios bring students inside an operation without the need for actual equipment. Series was developed by industry experts to deliver practical, relevant information, and to help instructors decrease lecture time and add interest to the class.