Learn2Serve Food Safety Management Principles
This course serves as a study guide for all those who are preparing for certification as a Food Safety Manager. This course covers food safety issues, regulations, and techniques to maintain a food-safe environment. It will help you to better understand how handling food correctly is not only the law, but it improves safety and lowers cost as well.
Regulator Contact Information:
Upon completion of this course, the learner will be able to:
- Develop a better understanding of food safety, its importance, and those who enforce it.
- Describe the types of food-borne illness and causes.
- Discuss the types of biological, physical, and chemical contamination.
- Define temperature control.
- Recognize the importance of proper personal hygiene in the workplace.
- Identify cleaning, sanitation, and facility design.
Upon successful completion of the course, you will be able to print a certificate of completion from your dashboard on your training page.
What is the Food Safety Manager Training?
The Food Safety Manager Training is the best way to prepare for the Food Safety Manager Certification exam. The training course serves as the candidate’s introduction to different food safety issues, hazards, regulations, and techniques that will set them up for a lengthy career in the food industry. The course is a critical learning material for individuals who don’t have an extensive experience or knowledge about food safety.
The training lasts for eight (8) hours and include topics about food handling, storage, disposal, and other effective ways on how contamination and food hazards can be avoided at work. The training course can be conveniently taken through an accredited online training provider like 360training.com, who allows its users to proceed with training at their own pace.
Lesson 1: Introduction to Food Safety
Lesson 2: Biohazards, Foodborne Disease, and Food Spoilage
Lesson 3: Contaminants
Lesson 4: Food and Temperature Control
Lesson 5: Employee Health, Hygiene, and Training
Lesson 6: Purchasing, Receiving, and Storing Food
Lesson 7: Cleaning and Sanitizing
Lesson 8: Pest Control
Lesson 9: Facility Design
Lesson 10: HACCP System Basics
Lesson 11: FDA Guidelines for Developing a HACCP System
Lesson 12: Developing, Implementing, and Maintaining a HACCP Plan
Lesson 13: Seafood HACCP
Lesson 14: Consumer Steps to Safer Seafood
Each quiz must be passed with 70% or higher to move forward to the next lesson.
The final exam must be passed with a 75% or higher to get credit for completion of this course.
- Course Format: Online
- Language: English
- Difficulty: Intermediate