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Food Safety: A Guide for Managers & Operators of Food Service Establishments, Online Training Format

SKU: 331
$38.00

Food Safety: A Guide for Managers & Operators of Food Service EstablishmentsOperating 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.



If you're not completely satisfied with the quality of our courses, we will refund your money - guaranteed. Click here for detailsTOPICS 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




Food Safety: A Guide for Managers and Operators of Food Service Establishments

Table of Contents

  • Chapter 1: Instructions
    • Page 1
  • Course Objectives
  • Chapter 2: Introduction
    • Page 2, 3, 4, 5
  • Chapter 3: The Food Danger Zone
    • How Foods Become Unsafe
      • Page 6
    • Contamination
      • Page 7
    • Conditions Supporting Microorganism Growth: FAT TOM
      • Page 8, 9
    • Cross Contamination
      • Page 10, 11
    • Foodborne Illness
      • Page 12
    • Foodborne Illness Outbreak
      • Page 13
    • Costs of Foodborne Illness
      • Page 14, 15, 16
    • Other Foods to Watch Out For
      • Page 17
    • Your Role as a Foodhandler
      • Page 18
    • The Temperature Danger Zone
      • Page 19
    • Preventing Foodborne Illness
      • Page 20
    • The Role of Management
      • Page 21, 22, 23, 24
  • Chapter 4: The Role of Personal Hygiene in Food Safety
    • Page 25
    • The Importance of Personal Hygiene
      • Page 26
    • Handwashing
      • Page 27, 28, 29
    • When to Wash Hands Twice
      • Page 30
    • Handwashing
      • Page 31, 32
    • Handwashing Stations
      • Page 33
    • Clean Hands
      • Page 34
    • Proper Handwashing Procedure
      • Page 35
    • Tips for Ensuring Clean Hands
      • Page 36
    • Hand Hygiene: Wearing Gloves
      • Page 37
    • Hand Sanitizers
      • Page 38
    • Aprons
      • Page 39, 40
    • Personal Grooming
      • Page 41
    • Grooming Requirements
      • Page 42, 43
    • Personal Behaviors
      • Page 44
    • Eating and Drinking in Food Preparation Areas
      • Page 45, 46
    • Animals
      • Page 47
    • Limiting Access to Food Preparation Areas
      • Page 48, 49, 50, 51
  • Chapter 5: Receiving and Storing Food
    • Page 52, 53, 54
    • Proper Delivery Procedures
      • Page 55
    • Everything in its Place
      • Page 56, 57
    • First In, First Out (FIFO)
      • Page 58
    • Dry Goods Storage
      • Page 59
    • Guidelines for Refrigerator Storage
      • Page 60, 61
    • Acceptance Criteria: Beef
      • Page 62
    • Rejection Criteria: Beef
      • Page 63
    • Acceptance Criteria: Pork
      • Page 64
    • Rejection Criteria: Pork
      • Page 65
    • Acceptance Criteria: Lamb
      • Page 66
    • Rejection Criteria: Lamb
      • Page 67
    • Acceptance Criteria: Poultry
      • Page 68
    • Rejection Criteria: Poultry
      • Page 69, 70
    • Criteria for Inspecting Produce
      • Page 71
    • Acceptance Criteria: Dairy Products
      • Page 72
    • Acceptance and Rejection Criteria: Milk
      • Page 73
    • Acceptance and Rejection Criteria: Cheese and Butter
      • Page 74
    • Inspection Criteria for Shelled Eggs
      • Page 75
    • Inspection Criteria for Other Forms of Eggs
      • Page 76, 77
    • Acceptance Criteria: Fish
      • Page 78
    • Rejection Criteria: Fish
      • Page 79
    • Inspection Criteria: Crustaceans
      • Page 80
    • Shellfish: Packaging Requirements
      • Page 81
    • Acceptance Criteria: Shellfish
      • Page 82
    • Rejection Criteria: Shellfish
      • Page 83, 84
    • Frozen Foods
      • Page 85
    • Modified Atmosphere Packaged Foods (MAP Foods)
      • Page 86, 87
    • Dry Goods
      • Page 88, 89, 90, 91
  • Chapter 6: Food Preparation and Handling
    • Page 92
    • Food Safety: Preparing
      • Page 93, 94
    • Food Safety: Thawing
      • Page 95
    • Thawing Food: The Cooking Method
      • Page 96
    • Thawing: Slow Thawing Method
      • Page 97
    • Thawing: Quick Thawing Method
      • Page 98
    • Thawing Method: Microwaving
      • Page 99, 100
    • Monitoring Food Temperature
      • Page 101
    • Food Safety: A Matter of Degrees
      • Page 102
    • Bimetallic Stemmed Thermometer
      • Page 103
    • Thermocouples and Thermistors
      • Page 104
    • Time-Temperature Indicators
      • Page 105, 106
    • Maintenance of Thermometers
      • Page 107
    • Calibrating a Bimetallic Stemmed Thermometer
      • Page 108
    • Tips for Proper Use of Thermometers
      • Page 109, 110
    • Temperature Logs
      • Page 111
    • Measuring Food Temperature Correctly: Cooking Foods
      • Page 112
    • Measuring Food Temperature Correctly: Small Liquid Containers
      • Page 113
    • Measuring Food Temperature Correctly: Soft Bulk Containers and Frozen Packages
      • Page 114
    • Correct Cooking Times and Temperatures
      • Page 115
    • Safe Cooking Temperatures: Meats
      • Page 116
    • Safe Cooking Temperatures: Seafood
      • Page 117
    • Safe Cooking Temperatures: Eggs and Egg Dishes
      • Page 118
    • Cooking Food in Microwave Ovens
      • Page 119, 120
    • Hot and Cold Food Stations
      • Page 121, 122
    • Holding Cold Foods
      • Page 123, 124
    • Holding Hot Foods
      • Page 125, 126
    • Cooling Foods
      • Page 127
    • Methods of Cooling Foods
      • Page 128
    • Cooling Food: Using Pre-Chilled Pans
      • Page 129
    • Cooling Food: Using Ice
      • Page 130
    • Cooling Food: Using a Blast Chiller
      • Page 131
    • Reheating Food
      • Page 132, 133, 134
    • Single-Service Items
      • Page 135, 136, 137, 138, 139, 140
  • Chapter 7: Cleaning, Sanitation, and Maintenance Procedures
    • Cleaning vs. Sanitizing
      • Page 141, 142
    • The Three-Compartment Sink
      • Page 143
    • Using Sink #1
      • Page 144
    • Using Sink #2
      • Page 145
    • Using Sink #3
      • Page 146
    • Air-Drying
      • Page 147, 148
    • Using the Dishwasher
      • Page 149
    • Cleaning Equipment: Non-Electric Equipment and Utensils
      • Page 150
    • Cleaning Electric-Powered Equipment and Utensils
      • Page 151
    • Correct Use of Wiping Cloths
      • Page 152
    • Testing & Using Sanitizing Solutions
      • Page 153, 154, 155
    • Chemical Use and Storage
      • Page 156
    • Repelling Pests
      • Page 157
    • Garbage Disposal
      • Page 158
    • Proper Disposal of Garbage
      • Page 159
    • Breakdowns, Outages, and Facility Emergencies
      • Page 160, 161
    • Loss of Water or Power
      • Page 162, 163, 164, 165, 166, 167
  • Chapter 8: Recognizing and Preventing Foodbourne Illnesses
    • Illness in the Workplace
      • Page 168, 169
    • Public Health Responsibilities
      • Page 170
    • Foodborne Diseases
      • Page 171
    • Salmonellosis
      • Page 172, 173
    • Salmonellosis: Who Is at Risk?
      • Page 174
    • Preventing Salmonellosis
      • Page 175, 176
    • Shigella and Shigellosis
      • Page 177, 178, 179
    • Shigellosis: Who Is at Risk?
      • Page 180
    • Shigellosis: Prevention
      • Page 181, 182
    • Escherichia Coli (E. coli)
      • Page 183
    • E. coli: Symptoms
      • Page 184
    • E. Coli: Who Is at Risk?
      • Page 185
    • E. Coli: Prevention
      • Page 186, 187
    • Hepatitis A
      • Page 188
    • Hepatitis A: Symptoms
      • Page 189
    • Hepatitis A: Who Is at Risk?
      • Page 190
    • Hepatitis A: Prevention
      • Page 191, 192, 193, 194, 195
  • Chapter 9: Keeping Employees Healthy and Safe
    • Page 196
    • Regulation of Workplace Safety
      • Page 197
    • Burns
      • Page 198, 199
    • Preventing Burns from Deep Fryers and Hot Oil
      • Page 200
    • Preventing Burns when Preparing Food
      • Page 201
    • Preventing Burns: Protective Clothing
      • Page 202
    • Preventing Steam Burns
      • Page 203, 204, 205
    • Potentially Hazardous Chemicals in Food Service Establishments
      • Page 206, 207
    • Material Safety Data Sheet (MSDS)
      • Page 208
    • Preventing Injuries from Hazardous Chemicals in Food Service Establishments
      • Page 209
    • Preventing and Treating Cuts
      • Page 210, 211
    • Power-Driven Cutting Equipment
      • Page 212
    • Preventing Cuts from Glass
      • Page 213, 214
    • Preventing Slips, Trips, and Falls
      • Page 215
    • Preventing Slips and Falls: Floor Maintenance
      • Page 216
    • Preventing Slips and Falls: Teach Safe Work Practices
      • Page 217
    • Preventing Trips: Eliminate Hazards
      • Page 218, 219
    • Preventing Trips and Falls: Storage Areas
      • Page 220
    • Preventing Falls from Heights
      • Page 221
    • Preventing Collisions
      • Page 222
    • Preventing Sprains and Strains
      • Page 223
    • Reporting Policies for Illnesses and Injuries
      • Page 224, 225, 226, 227, 228
  • Chapter 10: Managing Food Safety
    • Page 229
    • The HACCP Plan
      • Page 230
    • HACCP Principle One: Conduct a Hazard Analysis
      • Page 231
    • HACCP Principle Two: Determine Critical Control Points
      • Page 232
    • HACCP Principle Three: Establish Critical Limits
      • Page 233
    • HACCP Principle Four: Establish Monitoring Procedures
      • Page 234
    • HACCP Principle Five: Establish Corrective Actions
      • Page 235
    • HACCP Principle Six: Establish Verification Procedures
      • Page 236
    • HACCP Principle Seven: Establish Documentation Procedures
      • Page 237, 238, 239
  • Chapter 11: Conclusion
    • Page 240
  • Chapter 12: Time to Review
    • Page 241
  • Exam (multiple choice)






Student Benefits

Students and employees who take the Food Safety: A Guide for Managers and Operators of Food Service Establishments course will enjoy:

 Course FeaturesIncludedComments
 
HRCI Recertification Credits
 
0.00 HRCI Recertification Credit(s).
 
SHRM PDC Credits
 
0.00 SHRM PDC Credit(s).
 
CAM Credits
 
0.00 CAM Credit(s).
 
Florida Bar CLE Recertification Credits
 
0.00 Florida Bar CLE Recertification Credit(s).
 
Florida Bar CLE Ethics Recertification Credits
 
0.00 Florida Bar CLE Ethics Recertification Credit(s).
 
State Bar of Georgia CLE Recertification Credits
 
0.00 State Bar of Georgia CLE Recertification Credit(s).
 
State Bar of Georgia CLE Ethics Recertification credits
 
0.00 State Bar of Georgia CLE Ethics Recertification credit(s).
 
FL CE 2-20 Credits
 
0.00 FL CE 2-20 Credit(s).
 
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M-F from 8:00am to 4:30pm.
 
Table of Contents
 
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150 pictures/illustrations.
 
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51 interactive learning activities.
 
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190 audio narrations.
 
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1 case laws.
 
Definitions
 
3 definitions.
 
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19 questions and answers.
 
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Practice Quiz
 
0 practice true or false questions and 0 practice multiple choice questions.
 
Scored Exam
 
5 exam true or false questions and 25 exam multiple choice questions.
 
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Managers and supervisors who purchase The Human Equation's courses to train their employees will enjoy:

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