Courses from $19.99

|

Limited time sale ending soon

Home > Marketplace > Food Safety > Food Protection > Food Protection Manager Course (Lessons Only)

Food Protection Manager Course (Lessons Only)

Food Protection Manager Course (Lessons Only)

Prime 5.0

Created by   Always Food Safe

Category   Food Safety   >   Food Protection

Back To Shopping
Duration 480 minutes
Audience Supervisors

Description

Earn your Food Safety Manager Course (Lessons Only) 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 Food Protection 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

Table of 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.

What you'll learn

Describe how individuals can take personal responsibility for food safety

Demonstrate the importance of keeping themself clean and hygienic

State the importance of keeping the work areas clean and hygienic

Define the importance of keeping food safe

Sysem 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.

Languages

English

Skills you'll gain

Food manager ServeSafe food safety certification Always Food Safe ANSI Accredited ANSI food safety food handler training food handler course food handler training course food handler training certification food safety course food protection manager's exam food handler manager's exam food potection course food protection training

Details to know

Certificate
Bookmark

Food Protection Manager Course (Lessons Only)

Food Protection: Chapter 1
Food Protection: Chapter 1
Food Protection: Chapter 2-3
Food Protection: Chapter 2-3
Food Protection: Chapter 4-5
Food Protection: Chapter 4-5
Food Protection: Chapter 6-7
Food Protection: Chapter 6-7
Food Protection: Chapter 8-9
Food Protection: Chapter 8-9
Food Protection: Chapter 10 with no link to final exam
Food Protection: Chapter 10 with no link to final exam

Always Food Safe

Always Food Safe is an ANSI accredited, specialist web-based e-learning provider for the food service sectors.
We offer Food Protection Manager, Food Handler and Allergen Awareness training courses.
We pioneered the use of fully video-based online training systems, to provide the learner with a far more interactive and enjoyable learning experience. Uniquely, our courses are filmed in catering kitchens and provide curriculum-based learning linked to “real life” situations.
This means that our course is 100% online and can be completed around your lifestyle.
Price per license
$65.00
No. of licenses
Total
$65.00
Get Bulk Pricing
30-Day Money Back Guarantee Full Lifetime Access

Or

Get Coggno Prime Now

Syndication Option

Resold modules appear on your website. You earn syndication share from each purchase. Contact Coggno to learn more on how to embed your own Portable Webshop in your website.

Resell

Sale Share: $19.50

to be added

Courses Handpicked for you

Safety
Food Safety: Allergy Awareness (Course)

664+ Users

$12.00

by Maestro

Subscribe to Prime
5 Course rating 0 ratings