Complete food safety manager certification Training & Course

Certify Your Expertise: Earn Food Safety Manager training certificate. Lead with Confidence in the F&B Industry!

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What is Food Manager Training

The food manager training will provide you with the knowledge and skills that you require to run a food establishment safely. This training should be considered essential by people who are aiming for food safety manager certification. Food safety is a critical topic in the food and hospitality industry. Ignoring food safety can have a deadly impact on customers and impact your business massively. 

As you go through this training, you’ll learn about the major illnesses that are transmittable through food. We’ll also help you understand the connection between foodborne diseases and maintaining personal hygiene. 

As a manager, you’ll also be responsible for preventing transmission of bacteria and viruses by employees who have caught a disease or are suffering from a medical condition.

We’ll also cover PHFs or TCS foods, the value of time-temperature control. And lastly, we’ll cover the topic of the HACCP, and everything you need to know about it. If you are trying to get food safety manager certification, you need to know about all these topics. Our curriculum covers everything that you need to know for your certification.

Course Description

What you’ll learn

• Major illnesses that are transmissible through FOOD.
• Relationship between the prevention of foodborne disease and personal hygiene of your staff.
• It is your responsibility in preventing the transmission of foodborne disease by employees who have caught a disease or medical condition that may cause foodborne illness.
• Value of time-temperature control of PHFs/TCS foods.
• Time-temperature control parameters for all stages of food preparation.
• The HACCP plan.
• Correct procedures for cleaning and sanitizing.

Curriculum

1. Why do you need to provide Safe Food?
2. What is Contamination?
3. Forms of Contamination
4. Food safety and Bacteria
5. FAT TOM
6. Food safety and Viruses
7. Food safety and Parasites
8. Food safety and Fungi
9. What are Food Allergens?
10. How to respond to a Foodborne-illness Outbreak?
11. What is A.L.E.R.T.?
12. Employee Health and Hygiene
13. The Big Five in food safety
14. What are reportable symptoms?
15. Why are exclusion and restriction so important?
16. What is Personal Hygiene?
17. Why Handwashing is so important?
18. Using Gloves
19. Other hygiene rules
20. Dangers of bare hand contact
21. Guidelines for servers
22. How to care for wounds
23. What is Proper Food Handling?
24. What is Cross Contamination?
25. Preventing Time-Temperature Abuse
26. Monitoring Time and Temperature
27. Purchasing and Receiving supplies
28. Accepting and Rejecting food Deliveries
29. How to handle recalls
30. Food Storage essentials
31. The Basic Sequence of Food Preparation
32. Proper Food Preparation
33. What is Freezing?
34. What is Thawing?
35. What is Refrigeration?
36. What is Food Preparation?
37. What is Cooking?
38. What is Hot and Cold Holding?
39. What is Cooling?
40. How to Cool Food Safely?    
41. Rules of Reheating food?
42. Rules of Serving Food
43. Rules of Re-serving Food
44. Rules of Self Service arrangements
45. Food safety at Off-Site Service
46. What is a Food Safety Management System?
47. What is Active Managerial Control?
48. Elements of an effective food management system
49. HACCP – Hazard Analysis Critical Control Point
50. The 7 Principles of HACCP
51. How to develop a HACCP Plan?
52. Facility and Equipment
53. What do you mean by Food contact surfaces?
54. Learn about food facility design
55. Learn about equipments
56. What is Pest management
57. Cleaning and Sanitizing
58. How to use Detergents?
59. Types of Sanitizers
60. The Process of Cleaning and Sanitizing
61. Sanitizing your food facility

Who Should Attend?

• Restaurant, produce, and convenience store managers.
• Owners and managers of food service establishments

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