Handwashing, gloves, sick workers, the temperature danger zone, cooking, cooling, reheating, date marking, storage, the 9 major allergens, cleaning and sanitizing, HACCP: here every topic fits on one page, drawn and explained following the FDA Food Code 2022. 70 illustrated pages, with practice questions.
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One topic per page, with a drawing, the steps in order and the rule to remember in the box at the bottom. Take a look inside:
A big pot of chili is left on the stove after lunch. Is it safe? How fast must it cool? To what temperature? And for how long...
...and the training manual gives you a wall of text instead of a picture you remember.
Here, cooling fits on one page: from 135°F to 70°F within 2 hours, then from 70°F to 41°F or below, for a total of 6 hours, with shallow pans, ice baths and ice paddles drawn step by step.
And the box at the bottom tells you what to do when the time runs out.
First you see it. Then you do it right on every shift.
Foodborne illness and the rules, the food handler, time and temperature, from delivery to plate, cleaning, pests and HACCP: 70 pages, all illustrated
Picture this:
Instead of reading the whole manual with the same weight and hoping the right things stick...
...you see the rules that matter most on every shift: clean hands, healthy workers, the right temperature for the right time, no cross-contact with allergens.
And the temperatures, the times and the cleaning steps become pictures you can see in your head at the stove. You stop guessing and start understanding.
That is exactly what Food Safety Made Visual does.
It is not “just another PDF”. It is 5 parts and 59 illustrated topics, with practice questions and the answers explained, plus the whole book in one table.
Because what your brain sees organized, it remembers.
Why food safety matters, foodborne illness, biological, chemical and physical hazards, how bacteria grow, spores and toxins, viruses and parasites, TCS foods, who makes the rules and the person in charge.
Handwashing step by step and when to do it, hand sinks and hand antiseptics, gloves and bare-hand contact, clothes, hair and jewelry, sick workers, cuts and wounds, eating and drinking at work.
The temperature danger zone, thermometers and calibration, receiving, cold holding, cooking temperatures, two-stage cooling, reheating, hot holding, thawing, time as a public health control and date marking.
Storing food top to bottom, dry storage and FIFO, cross-contamination, produce, raw and undercooked food, eggs, shellfish and fish, highly susceptible populations, the 9 major allergens, allergy orders and buffets.
Cleaning versus sanitizing, chemical sanitizers, the three-compartment sink, dish machines, storing tools and chemicals, pests, water and plumbing, emergencies, the 7 HACCP principles with an example and the health inspection.
At the end: practice questions with the answers explained, the whole book in one table and a food safety glossary.
Free with the book
Original practice questions grouped by topic, from foodborne illness and personal hygiene to time and temperature, storage, allergens, cleaning and HACCP, plus a mock test, with every answer explained, so you know why it is right and what to review.
It comes with the book.
Free with the book
Ready-to-print logs and checklists for every shift: holding temperatures, cooling, reheating, receiving, thermometer calibration, sanitizer strength, the cleaning schedule, opening and closing, each with a filled-in example.
It comes with the book.
One payment:
$27
Instant access: Food Safety Made Visual and the two free books arrive by email as PDFs. One payment, no subscription.
Handwashing, gloves, hair, sick days and the basic temperatures, one page at a time, so you know what to do from your first shift.
Cooking, cooling, reheating, holding, date marking, storage and allergens drawn step by step, with the numbers in °F and °C.
The person in charge, HACCP, cleaning and sanitizing, pests and the health inspection, each on one page you can show your team.
$27
You have 30 days to try Food Safety Made Visual and the two free books.
If a file does not open, if the content is not what this page describes, if you were charged twice or the download never arrived, write to us and we refund you in full.
One payment, no subscription, no surprises.
Yes. It starts with why food safety matters and how foodborne illness happens, then goes topic by topic, one page at a time.
Foodborne illness and hazards, personal hygiene and sick workers, time and temperature control, receiving and storage, cross-contamination, the 9 major food allergens, cleaning and sanitizing, pests, HACCP and the health inspection, plus practice questions.
The FDA Food Code 2022, the model code that states and local health departments adopt. Your state or county may use another edition or add its own rules: theirs always come first, together with your employer's procedures.
No. No book can do that. Food handler cards, ServSafe and Certified Food Protection Manager certificates come only from accredited programs and exams. The book helps you understand and review what you need to know.
No. They were written for this material. No official exam questions are included.
By email, right after you buy: three PDFs you can read on your phone, tablet or computer.
No. One payment of $27, and the three PDFs are yours.
No. It is not affiliated with or endorsed by the FDA, ServSafe or the National Restaurant Association, ANAB, or any state or local health department.
Yes, as many times as you want, for yourself.
You have 30 days: if a file does not open, if the content is not what this page describes, if you were charged twice or the download never arrived, write to us and we refund you.
You do not have to read the same manual five times hoping it sticks.
You do not have to guess how long food can stay out or how fast it must cool.
And you definitely do not have to wait for the health inspection to find out what you got wrong.
There is an easier way. And it is one click away.
Your move.
The PDFs arrive by email in a few minutes