This package includes the Learn2Serve Food Safety Management Principles Course which provides a foundational knowledge of the FDA Food Code to help prospective Food Managers prepare for a Food Protection Manager Certification Exam. This course covers food safety issues, regulations, and techniques to maintain a food-safe environment.
360training's Learn2Serve Food Protection Manager Certification is approved by the American National Standards Institute and the Conference for Food Protection (ANSI-CFP). This accredited exam is accepted in all states/jurisdictions that have mandatory certification requirements for Food Management Professionals. The intent of this examination is to certify that each food manager has demonstrated by means of a food safety certification examination to a certifying organization that he or she has the knowledge, skills and abilities required to protect the public from food borne illness.
This will be proctored remotely by our proctor at your convenience.
A candidate must pass a food safety examination from an accredited certification provider as recognized by ANSI-CFP. The certificate will be valid for a maximum period of 5 years. We do recommend checking with your local health department as certificates may expire sooner.
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.
Learn2Serve Food Safety Management Principles 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
