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Home Search My WebLink About IFSSM Chapter 01 – Microbiology IFSSM Chapter 02 – Foodborne Disease Outbreaks IFSSM Chapter 03 – Food Sources and Protection IFSSM Chapter 04 – Destruction of Pathogenic Organisms IFSSM Chapter 05 – Limitation of Growth of Bacteria IFSSM Chapter 06 – Employee Health and Hygiene IFSSM Chapter 07 – Equipment and Utensil Cleaning and Sanitization IFSSM Chapter 08 – Water and Sewage Systems IFSSM Chapter 09 – Physical Facilities IFSSM Chapter 10 – Rodent and Insect Control IFSSM Chapter 11 – Poisonous Materials IFSSM Chapter 12 – (Re) Thinking HACCP IFSSM Chapter 13 – Training Employees IFSSM Chapter 14 – What to do if an Outbreak Occurs IFSSM Chapter 15 – Review and Important Areas of Knowledge IFSSM Glossary