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Food Safety for Managers

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$79.00

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Course Content

Chapter 1: Introduction 5 Topics | 1 Quiz Sample Lesson

Lesson Content

0% Complete 0/5 Steps

1: A Note from the Author

2: Introduction

3: The Importance of Food Safety

4: Regulatory Agencies

5: Management Responsibilities

Introduction Quiz

Chapter 2: Risk Factors for Foodborne Illness 3 Topics | 1 Quiz Sample Lesson

Lesson Content

0% Complete 0/3 Steps

6: Major Causes of Foodborne Illness

7: Those Most At-Risk

8: Time / Temperature Control for Safety Food (TCS)

Risk Factors for Foodborne Illness Quiz

Chapter 3: Types of Hazards 9 Topics | 1 Quiz

Lesson Content

0% Complete 0/9 Steps

9: Introduction to Hazard

11: Viruses and Parasites

13: Fungi, Mold and Yeasts

14: Chemical Hazards

15: Physical Hazards

16: Food Allergies

17: How to Protect Your Customers

Types of Hazards Quiz

Chapter 4: Personal Hygiene 7 Topics | 1 Quiz

Lesson Content

0% Complete 0/7 Steps

18: Introduction

19: Employee Habits and Practices

20: Preventing Contamination from Employees’ hands

21: Proper Work Attire

22: Handwashing

23: Bare Hand Contact – Glove Use

24: Illness Policy

Personal Hygiene Quiz

Chapter 5: Flow of Food 20 Topics | 1 Quiz

Lesson Content

0% Complete 0/20 Steps

25: Introduction

26: Controlling Cross Contamination

27: Monitoring Temperatures

28: Calibrating your Thermometer

29: Purchase and Receiving

30: Storage (All)

31: Date Marking

33: Preparation

34: Controlling Time Temperature Abuse

36: Other Time / Temperature Issues

37: Guidelines for Specific Food Items

38: Specific Practices That Require a Variance

41: Reheating Food

43: Time as a Public Health Control

44: Service and Display

Flow of Food Quiz

Chapter 6: Cleaning & Sanitizing 7 Topics | 1 Quiz

Lesson Content

0% Complete 0/7 Steps

45: Introduction

46: Cleaning Agents

47: Sanitizing Procedures

48: When to Clean

49: Warewashing Machines

50: Manual Warewashing

51: Master Cleaning Schedule

Cleaning & Sanitizing Quiz

Chapter 7: Pests 6 Topics | 1 Quiz

Lesson Content

0% Complete 0/6 Steps

52: Introduction

53: Identifying the Signs of Common Pests

54: Integrated Pest Management (IPM)

55: Deny Pests Entrance to Your Building

56: Prevent Pest Access to Food, Water and Shelter

57: Hire a Professional Pest Control Operator (PCO)

Chapter 8: Facilities and Equipment 10 Topics | 1 Quiz

Lesson Content

0% Complete 0/10 Steps

58: Introduction, Floors, Walls and Ceilings

59: Equipment and Utensils

60: Handwashing Stations

61: Warewashing machines, Water, Sewer and Plumbing

62: Cross-Connections

64: Ventilation

66: Facility Design / Plan Review

67: Maintenance

Facilities and Equipment Quiz

Chapter 9: Active Managerial Control 8 Topics | 1 Quiz

Lesson Content

0% Complete 0/8 Steps

68: Introduction

71: Deliberate Contamination of Food

72 : Food Recalls

73: Emergencies – Imminent Health Hazards

74: Foodborne Illness Complaints

75: Vomiting and Diarrheal Events

Active Managerial Control Quiz

Final Quiz 1 Quiz

Lesson Content

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Price

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Course Content

Expand All

Chapter 1: Introduction 5 Topics | 1 Quiz Sample Lesson

Lesson Content

0% Complete 0/5 Steps

1: A Note from the Author

2: Introduction

3: The Importance of Food Safety

4: Regulatory Agencies

5: Management Responsibilities

Introduction Quiz

Chapter 2: Risk Factors for Foodborne Illness 3 Topics | 1 Quiz Sample Lesson

Lesson Content

0% Complete 0/3 Steps

6: Major Causes of Foodborne Illness

7: Those Most At-Risk

8: Time / Temperature Control for Safety Food (TCS)

Risk Factors for Foodborne Illness Quiz

Chapter 3: Types of Hazards 9 Topics | 1 Quiz

Lesson Content

0% Complete 0/9 Steps

9: Introduction to Hazard

11: Viruses and Parasites

13: Fungi, Mold and Yeasts

14: Chemical Hazards

15: Physical Hazards

16: Food Allergies

17: How to Protect Your Customers

Types of Hazards Quiz

Chapter 4: Personal Hygiene 7 Topics | 1 Quiz

Lesson Content

0% Complete 0/7 Steps

18: Introduction

19: Employee Habits and Practices

20: Preventing Contamination from Employees’ hands

21: Proper Work Attire

22: Handwashing

23: Bare Hand Contact – Glove Use

24: Illness Policy

Personal Hygiene Quiz

Chapter 5: Flow of Food 20 Topics | 1 Quiz

Lesson Content

0% Complete 0/20 Steps

25: Introduction

26: Controlling Cross Contamination

27: Monitoring Temperatures

28: Calibrating your Thermometer

29: Purchase and Receiving

30: Storage (All)

31: Date Marking

33: Preparation

34: Controlling Time Temperature Abuse

36: Other Time / Temperature Issues

37: Guidelines for Specific Food Items

38: Specific Practices That Require a Variance

41: Reheating Food

43: Time as a Public Health Control

44: Service and Display

Flow of Food Quiz

Chapter 6: Cleaning & Sanitizing 7 Topics | 1 Quiz

Lesson Content

0% Complete 0/7 Steps

45: Introduction

46: Cleaning Agents

47: Sanitizing Procedures

48: When to Clean

49: Warewashing Machines

50: Manual Warewashing

51: Master Cleaning Schedule

Cleaning & Sanitizing Quiz

Chapter 7: Pests 6 Topics | 1 Quiz

Lesson Content

0% Complete 0/6 Steps

52: Introduction

53: Identifying the Signs of Common Pests

54: Integrated Pest Management (IPM)

55: Deny Pests Entrance to Your Building

56: Prevent Pest Access to Food, Water and Shelter

57: Hire a Professional Pest Control Operator (PCO)

Chapter 8: Facilities and Equipment 10 Topics | 1 Quiz

Lesson Content

0% Complete 0/10 Steps

58: Introduction, Floors, Walls and Ceilings

59: Equipment and Utensils

60: Handwashing Stations

61: Warewashing machines, Water, Sewer and Plumbing

62: Cross-Connections

64: Ventilation

66: Facility Design / Plan Review

67: Maintenance

Facilities and Equipment Quiz

Chapter 9: Active Managerial Control 8 Topics | 1 Quiz

Lesson Content

0% Complete 0/8 Steps

68: Introduction

71: Deliberate Contamination of Food

72 : Food Recalls

73: Emergencies – Imminent Health Hazards

74: Foodborne Illness Complaints

75: Vomiting and Diarrheal Events

Active Managerial Control Quiz

Final Quiz 1 Quiz

Lesson Content

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