Operating and managing a food service establishment requires unfailing adherence to food safety principles and practices in all aspects of the operation, from receiving and storage to preparing and serving. Because an outbreak of illness caused by contaminated food can be devastating to a business, owners and operators must take great care to ensure the quality and safety of the food and beverages they serve. This comprehensive course teaches operators and managers the essential knowledge, derived from accepted industry standards and sound scientific principles, that they need to formulate their own establishment food safety policies and procedures and to teach these to the employees responsible for implementing them (Discounts are available for Enterprise Training by calling us at 1-800-521-9667).

TARGET AUDIENCE
Managers and operators of food service establishments 

TIME TO COMPLETE
240 minutes

PURPOSE
To ensure that operators and managers of food service establishments adhere to optimal safety policies and procedures in all aspects of the establishment’s operations.

LEARNING OBJECTIVES
After completing this course, the learner will be able to:

• recognize the conditions in which food may become unsafe;
• identify foods most prone to becoming contaminated and causing foodborne illness;
• name the most common causes of foodborne illness;
• teach and implement personal hygiene practices that prevent food contamination;
• inspect and evaluate delivered food items to determine if they should be accepted;
• store and arrange dry, cold-stored, and frozen foods correctly to ensure their timely use;
• instruct foodhandlers in optimal procedures for preparing, thawing, cooking, reheating, holding, and storing food;
• measure the temperatures of food and food storage containers accurately with different types of thermometers;
• identify correct cooking temperatures and times of various foods;
• implement a comprehensive cleaning and sanitizing program in a food service establishment;
• recognize the symptoms of and takes steps to prevent the transmission of foodborne illnesses;
• instruct employees in practices and policies that promote a safe working environment for employees of food service establishments; and
• implement a Hazard Analysis and Critical Control Point plan to prevent, control, or eliminate the risks of serving unsafe food.

TOPICS COVERED

• The Fundamentals of Food Safety
• How Food Becomes Contaminated
• Effective Personal Hygiene Habits for Foodhandlers
• Proper Procedures for Receiving and Storing Food to Ensure Its Safety
• Food Preparation and Foodhandling Safety Practices
• Using Thermometers
• Cooking Foods to the Correct Temperatures
• Correct Procedures for Thawing and Cooling Food
• Optimal Procedures for Cleaning, Sanitizing, and Maintaining a Food Service Establishment
• Recognizing and Preventing Foodborne Illnesses
• Maintaining a Safe Workplace and Promoting Employee Health and Safety
• Implementing a Hazard Analysis and Critical Control Point Program