This course helps food managers understand food safety issues, regulations, and techniques to maintain a food-safe environment. This course does not include an exam and does not result in Food Protection Manager Certification, but does fulfill the additional training requirement for Illinois and other states that require training in addition to the CFPM Exam, and the course will help you learn what you need to know to be effective in food safety management.
Lesson 1: Introduction to Food Safety
Lesson 2: Biohazards, Foodborne Disease, and Food Spoilage
Lesson 3: Contaminants
Lesson 4: Foods and Temperature Control
Lesson 5: Employee Health, Hygiene, and Training
Lesson 6: Purchasing, Receiving, and Storing Food
Lesson 7: Cleaning and Sanitizing
Lesson 8: Pest Control
Lesson 9: Facility Design
Lesson 10: HACCP System Basics
Lesson 11: Applying HACCP Principles to a HACCP Plan
Lesson 12: Regulatory Compliance and Documentation
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