A. Causes and contributing factors of food-borne illness;

B. The relationship between time and temperature and food-borne illness;

C. The relationship between personal hygiene and food safety;

D. Methods to prevent food contamination in all stages of food handling;

E. Procedures for cleaning and sanitizing food handling equipment and utensils; and

F. Proper decision making assistance for instances including, but not limited to, power outage, sewage spills, and rodent and/or roach infestation. (Ord. 665 §1 (Exh. A), 2016).