FOOD MANAGER CERTIFICATION PREPARATORY COURSE

he Learn2Serve Food Manager Training course will prepare managers to pass an ANSI-CFP nationally accredited certification examination. You can take this examination through the National Restaurant Association(ServSafe®), Prometric®, and the National Registry of Food Safety Professionals®. The Learn2Serve Food Manager Training course will allow the students to take the course at a time of their choosing. They may log in and out of the course and their progress can be bookmarked. With traditional training, there is often travel required and 1-2 days away from the establishment to take food safety training. Additionally, the pricing for online training is significantly less since there are no classroom or instructor needs. Upon completion, the student will then be prepared for one of the three ANSI-CFP exams. If a larger corporate client has their own proctor, they simply can administer the test as opposed to needing to schedule a class and test. In the case of a corporate trainer/regional supervisor who travels to the store sites, they will only need to proctor the exam since the training will be completed prior to their arrival. This will allow them to concentrate on other internal trainings and programs during their visit to the location. In Texas, our online program is approved to provide the complete package for certification!

 Course Outline

• LESSON 1: INTRODUCTION TO FOOD SAFETY
  • What Is Food Safety
  • Critical Control Points
  • Regulation and Inspection
  
  
  
• LESSON 2: BIOHAZARDS, FOODBORNE DISEASE, FOOD SPOILAGE
  • What Is A Biohazard?
  • Viruses and Parasites
  • Bacteria
  • Food-Borne Disease
  • Common Food-Borne Illnesses
  • Food Spoilage
  
  
  
• LESSON 3: CONTAMINANTS
  • Biological Contamination
  • Physical Contamination
  • Chemical Contamination
  
  
  
• LESSON 4: PRESERVATION AND TEMPERATURE CONTROL
  • Preservation
  • Temperature Control
  
  
  
• LESSON 5: EMPLOYEE HEALTH AND HYGIENE
  • Common Hazards
  • Hand Washing
  • Skin, Hair, Mouth, Nose and Throat
  • Clothing, Perfume and Jewelry
  • Employee Sickness
  
  
  
• LESSON 6: PURCHASING, RECIEVING, AND STORING FOODS
  • Purchasing
  • Receiving
  • Storage
  
  
  
• LESSON 7: CLEANING AND SANITIZING
  • How to Clean and Sanitize
  • The Difference between Cleaning and Sanitizing
  • The Importance of Cleaning and Sanitizing
  
  
  
• LESSON 8: PEST CONTROL
  • Pest Control
  • Eradication
  • Prevention
  
  
  
• LESSON 9: FACILITY DESIGN
  • Building Design
  • Floors, Walls, and Ceilings
  • Equipment
  
  
  
• LESSON 10: THE HACCP SYSTEM (Hazardous Analysis Critical Control Point)