Description
Earn your Spanish Food Manager Certification (Training and Exam Bundle - In Person Exam) through our online, video-based training and learn what you need to know about food safety in order to keep you and your customers safe.
Our Spanish Food Manager Certification is Accepted Across the whole of the USA and will be accepted by your local Health Inspector.
Always Food Safe uses video-based learning to give managers in-depth knowledge of food safety and help them run a safer restaurant.
Online, video-based format
No supporting materials to purchase
The course takes around 4-8 hours to complete, depending on experience
80 question exam with 2 hours to complete
Video training in English
Written content in Spanish upon request
Available for all 50 states.
Key Knowledge Areas
Food
Purchase and delivery: Order and accept delivery of food items and supplies
Storage, preservation, date control: Maintain consistent FIFO inventory rotation for all categories of products and maintain stock control records
Preparation: Monitor food preparation to ensure that food is produced safely
Pathogens & foodborne illnesses: Investigate and document complaints regarding food safety
Pathogenic bacteria identification: Notify the appropriate regulatory authority if a staff member reports infection by key pathogens
Cross-contamination: Monitor food preparation to ensure that food is produced using accepted protocols for the prevention of contamination and cross-contamination
Cook and cool: Monitor food preparation to ensure that food is produced safely using accepted protocols for prevention of time and temperature abuse
Hot/cold hold: Monitor the recording of temperature at critical points in the preparation and serving of food to prevent the multiplication of harmful pathogenic bacteria
Time and temps controls: Check that staff record results at critical control points
Service: Evaluate customer service procedures and make corrections
Personnel
Management and training: Train (and re-train) staff on food safety policies and procedures, safe operation of equipment, cleaning and sanitization
Handwashing: Check that staff are maintaining a high standard of handwashing, hand care, and proper glove use
Work attire: Check that staff are in compliance with work attire guidelines
Illness signs and symptoms: Monitor the health of staff members to observe signs of illness
Cleaning
Cleaning practices: Monitor workers to ensure proper cleaning and sanitization procedures are followed
Chemicals and cleaning equipment: Check that chemicals and processes are appropriate for the surfaces being cleaned/sanitized and the types of soils present
Sanitizing: Inspect food-contact surfaces, equipment, and work areas to ensure they have been properly cleaned and sanitized
Regulatory
Legal requirements: Keep up-to-date with food safety information, including new regulations and company procedures
HACCP: Coordinate and manage the flow of food through the entire processing cycle
Records and reporting: Maintain records to validate food safety practices are effective
Facilities
Facility requirements: Check that hand sinks are equipped with soap and single-use towels
Equipment auditing and maintenance: Arrange for cleaning and maintenance services of the equipment and facility, internally or through a third party, perform and/or outsource facility repairs
Pests: Monitor for infestations and that control procedures are followed by staff
Allergens
Regulatory: Keep up-to-date with food safety information, including new regulations and company procedures regarding allergens
Symptoms and reactions: Train staff to know which menu items contain allergens and how to recognize the symptoms of an allergic reaction
Main allergens: List the allergens on a menu
Management and training: Train staff to know which menu items contain allergens and how to recognize the symptoms of an allergic reaction
Cross contact: Monitor foods and utensils to minimize risks of cross-contact
