Skip to content
Food Safety for Managers
Chapter 1: Introduction
Sample Lesson
Expand
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
Sample Lesson
Collapse
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
Expand
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
Expand
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
Expand
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: Specific Practices That 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 & Disinfecting
Expand
Chapter 6: Cleaning, Sanitizing & Disinfecting
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
Expand
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
Expand
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
Expand
Chapter 9: Active Managerial Control
8 Topics
|
1 Quiz
68: Introduction
69: Training
70: HACCP
71: Deliberate Contamination of Food / Food Defense
72 : Food Recalls
73: Emergencies – Imminent Health Hazards
74: Foodborne Illness Complaints
75: Vomiting and Diarrheal Events
Active Managerial Control Quiz
Final Quiz
Expand
Final Quiz
1 Quiz
Final Quiz
Previous Quiz
Next Topic
Chapter 2: Risk Factors for Foodborne Illness
Food Safety for Managers
Chapter 2: Risk Factors for Foodborne Illness
Lesson Content
6: Major Causes of Foodborne Illness
Sample Topic
7: Those Most At-Risk
Sample Topic
8: Time / Temperature Control for Safety Food (TCS)
Sample Topic
Quiz
Risk Factors for Foodborne Illness Quiz
Previous
Previous Quiz
Next
Next Topic
Back to Course
Scroll to Top
Login
Accessing this course requires a login. Please enter your credentials below!
Username or Email Address
Password
Remember Me
Lost Your Password?
