Food Safety for Managers

Chapter 1: Introduction
5 Topics | 1 Quiz
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
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
9: Introduction to Hazard
10: Bacteria
11: Viruses and Parasites
12: Toxins
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
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
25: Introduction
26: Controlling Cross Contamination
27: Monitoring Temperatures
28: Calibrating your Thermometer
29: Purchase and Receiving
30: Storage (All)
31: Date Marking
32: Packaging
33: Preparation
34: Controlling Time Temperature Abuse
35: Thawing
36: Other Time / Temperature Issues
37: Guidelines for Specific Food Items
38: Practices That May Require a Variance
39: Cooking
40: Cooling
41: Reheating Food
42: Holding
43: Time as a Public Health Control
44: Service and Display
Flow of Food Quiz
Chapter 6: Cleaning & Sanitizing
7 Topics | 1 Quiz
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
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)
Pests Quiz
Chapter 8: Facilities and Equipment
10 Topics | 1 Quiz
58: Introduction, Floors, Walls and Ceilings
59: Equipment and Utensils
60: Handwashing Stations
61: Warewashing machines, Water, Sewer and Plumbing
62: Cross-Connections
63: Refuse
64: Ventilation
65: Lighting
66: Facility Design / Plan Review
67: Maintenance
Facilities and Equipment Quiz
Chapter 9: Active Managerial Control
8 Topics | 1 Quiz
68: Introduction
69: Training
70: HACCP
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
Final Quiz
Next Topic

Chapter 1: Introduction

Food Safety for Managers Chapter 1: Introduction
Lesson Content
0% Complete 0/5 Steps
Back to Course
Next Topic
Scroll to Top
Scroll to Top