The
Food Safety Manager Certification Course takes about
eight-hours and will prepare managers to take one
of the national food protection manager exams recognized
by the Conference of Food Protection so your establishment
can stay in compliance with state/local regulations.
This course covers Food Personnel, Foodborne Illness,
Facilities & Utensils, Pest Management, Regulatory
Issues, HACCP, and more. The
fee is $91.95 including the proctored final exam that
will need to be taken at a local testing center.
The
course is divided into ten lessons:
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1. INTRODUCTION TO FOOD
SAFETY: |
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Topics
include: |
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What
Is Food Safety |
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Regulation
And Inspection |
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Critical
Control Points |
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| 2.
BIOHAZARDS, FOODBORNE DISEASE, FOOD SPOILAGE: |
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What
Is A Biohazard |
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Viruses
And Parasites |
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Bacteria |
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Food-Borne
Disease |
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Common
Food-Borne Illnesses |
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Food
Spoilage |
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3. CONTAMINANTS: |
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Biological Contamination |
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Physical Contamination |
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Chemical
Contaminations |
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PRESERVATION AND TEMPERATURE CONTROL: |
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Preservation |
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Temperature
Control |
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| 5.
EMPLOYEE HEALTH AND HYGIENE: |
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Common Hazards |
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Hand
Washing |
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Skin,
Hair, Mouth, Nose And Throat |
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Clothing,
Perfume And Jewelry |
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Employee
Sickness |
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6. PURCHASING, RECIEVING,
AND STORING FOODS: |
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Purchasing |
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Receiving |
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Storage |
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7. CLEANING AND SANITIZING: |
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How
To Clean And Sanitize. |
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The
Difference Between Cleaning And Sanitizing. |
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The
Importance of Cleaning AND Sanitizing. |
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| 8.
PEST CONTROL: |
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Pest
Control |
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Eradication |
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Prevention |
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| 9.
FACILITY DESIGN: |
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Building
Design |
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Floors,
Walls and Ceilings |
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Equipment |
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| 10.
THE HACCP SYSTEM: |
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Hazard
Analysis Critical Control Point |
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