Food Protection Manager Course - Spanish (Training and Exam Bundle - Remote Proctor Exam)

Description

• 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.

• 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

• 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 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

• 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

• 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

• 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

Table of Contents

Course Contents
This course is designed to give you an in-depth look at food safety with topics such as temperature control, cleaning and sanitizing, and preventing contamination.

Chapter 1: Introduction
What are your responsibilities as a Food Protection Manager?

Chapter 2: Contamination
Learn more about contamination as well as common allergens.

Chapter 3: Importance of the Food Handler
How does personal hygiene and work attire affect food safety?

Chapter 4: Time & Temperature Control
What do you need to know about time and temperature control?

Chapter 5: Purchasing to Store Room
How to safely deliver and store food.

Chapter 6: Preparation
How to properly thaw, prepare, and cook the food.

Chapter 7: Service
Food safety on the service end.

Chapter 8: Cleaning & Sanitizing
Steps to properly clean and sanitize your kitchen.

Chapter 9: Food Safety Management
Develop a food safety management system.

Chapter 10: Facilities and Pest Management
How to properly handle facilities, garbage, and utilities, plus dealing with unwanted pests.

System Requirements

Microsoft Internet Explorer 10 or higher (11+is preferred), Microsoft Edge, Google Chrome (latest), iPad iOS (latest) (Tablet only), Mac OS 10.10 or 10.11 (PC only) Apple Safari 8 or 9, Android Google Chrome (latest). Course playback is not recommended for mobile phones. For optimal playback, it is also recommended that learners close all other browser windows when viewing a course.

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