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Food Safety Managers Certification

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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:

1. INTRODUCTION TO FOOD SAFETY:
  Topics include:
 
What Is Food Safety
Regulation And Inspection
 
Critical Control Points     
     
2. BIOHAZARDS, FOODBORNE DISEASE, FOOD SPOILAGE:
 
What Is A Biohazard
Viruses And Parasites
 
Bacteria
Food-Borne Disease
 
Common Food-Borne Illnesses
Food Spoilage
     
3. CONTAMINANTS:
  
Biological Contamination
Physical Contamination
 
Chemical Contaminations
 
     
4. PRESERVATION AND TEMPERATURE CONTROL:
  
Preservation
Temperature Control
     
5. EMPLOYEE HEALTH AND HYGIENE:
  
Common Hazards
Hand Washing
 
Skin, Hair, Mouth, Nose And Throat
Clothing, Perfume And Jewelry
 
Employee Sickness
 
 
6. PURCHASING, RECIEVING, AND STORING FOODS:
  
Purchasing
Receiving
 
Storage    
 
7. CLEANING AND SANITIZING:
  
How To Clean And Sanitize.
The Difference Between Cleaning And Sanitizing.
  The Importance of Cleaning AND Sanitizing.
     
8. PEST CONTROL:
 
Pest Control
Eradication
 
Prevention
 
 
 
9. FACILITY DESIGN:
 
Building Design
Floors, Walls and Ceilings
 
Equipment
 
         
10. THE HACCP SYSTEM:
 
Hazard Analysis Critical Control Point