In this screencast, learners read descriptions of the actions of the superficial skeletal muscles and see their locations.

In this animated activity, learners practice listening and counting the apical pulse of adults, children, and infants.

In this interactive object, learners identify a variety of prevention activities as primary, secondary, or tertiary.

Learners identify five common types of open wounds: abrasions, avulsions, incisions, lacerations, and puncture wounds.

Learners read how they can make menus more pleasing to the senses by paying attention to shape, form, texture, temperature, color, flavor, and visual appeal.

Learners read how to calculate the full-time equivalent for hours worked by employees. Practice exercises complete the activity.

Students match images of insects and other pests with their descriptions in this lesson on keeping a food service operation free from contamination.

The learner watches and listens to an animated scenario of a mother and daughter preparing dumplings for dinner. The dialogue is in Mandarin Chinese, and an English translation appears on the screen. Extra vocabulary words related to food preparation are also presented.

In this animated activity, learners read and listen to a dialogue in Mandarin Chinese in a grocery store setting. The learner can then click on photos of fruits and vegetables to hear their pronunciation in Mandarin.

Chapter 3 of Servsafe Manager

Learn what the different food groups are, which foods belong in each, and how much of each group we should eat each day.

Microbiological control

bingo!