Illinois Principios de Administración de Seguridad de Alimentos Learn2Serve

Principios de Administración de Seguridad de Alimentos Learn2Serve

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  • Course Delivery: On Demand
  • Duration: 8 

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Este curso cubre cuestiones de seguridad de alimentos, y técnicas para mantener un entorno seguro en términos de alimentos. Le ayudará a entender mejor cómo el manejo adecuado de los alimentos no solo es obligatorio, sino que mejora la seguridad además de reducir costos.


Course Objectives

Al final de este curso, usted podrá realizar lo siguiente de modo eficiente:

  • Discutir la seguridad de alimentos, su importancia, y las personas a cargo de hacerla cumplir.
  • Identificar enfermedades transmitidas por alimentos y sus causas.
  • Identificar la contaminación biológica, física, y química.
  • Describir el control de temperatura y preservación.
  • Discutir la importancia de una debida higiene personal en el lugar de trabajo.
  • Implementar procedimientos apropiados para recibir y almacenar alimentos.
  • Discutir diseño de instalaciones, control de plagas, desinfección y limpieza.
  • Crear e implementar el sistema HACCP.

Topics Covered

Lección 1: Introducción a la seguridad de alimentos

Lección 2: Peligros biológicos, enfermedades transmitidas por alimentos y descomposicion de alimentos

Lección 3: Contaminantes
Lección 4: Control de temperature y alimentos
Lección 5: Salud, hygiene y capacitación de empleados
Lección 6: Compra, recepción y almacenamineto de alimentos
Lección 7: Limpieza y salubridad
Lección 8: Control de plagas
Lección 9: Diseño de las instalaciones
Lección 10: Principios basicos del Sistema HACCP
Lección 11: Pautas de la FDA para desarrollar un Sistema HACCP

Lección 12: Desarrollar, implementar y mantener un Plan HACCP

Lección 13: HACCP de pescados y mariscos

Lección 14: Pasos que debe seguir de consumidor para lograr




Section 750.551 Certification and Recertification Issuance

a) For purposes of certification and recertification for food service sanitation manager certification, the Department shall accept only training approved by the Department and certification exams accredited under standards developed and adopted by the Conference for Food Protection or its successor. (Section 3 of the Food Handling Regulation Enforcement Act)

b) Original certifications and recertifications issued under this Part shall:

1) Be issued only after the Department has received:

A) Evidence of completion of eight hours of Department-approved training;

B) Evidence of successful completion of an approved Food Service Sanitation Manager Certification examination with a final score of 75% or higher;

C) Payment of a $35 nonrefundable fee;

2) Be issued as of the date when the individual successfully completed the examination;

3) Expire five years after the date of the original issuance; and

4) Be issued only if recertification training was taken not more than 12 months prior to the certification expiration date. has been approved by IDPH and the City of Chicago to offer the 8 hour training. We have also been accredited by the American National Standards Institute as having met the standards of the Conference for Food Protection to offer the National Food Manager Exam through Test Centers throughout Illinois and the City of Chicago. Our instructor, Lori Randall, is available to answer any questions regarding course material or reporting your credits to the state.

We ask that you contact Lori Randall at [email protected] when you have completed both the training course and the exam (which would need to have been administered through a test center in front of a proctor). The State of Illinois and the City of Chicago require you to pass with a 75% or better in order for them to recognize that you have successfully completed the exam. The instructor will need proof of completion of both the course and the exam, along with your mailing address, the county associated with your mailing address, and your social security number. We advise you to attach a copy of both certificates to your email notification to her. You may also share your additional information by fax at 773-821-6910. She will prepare the necessary paperwork for you to be properly reported to the State.


End of Course Instructions

Congratulations! You have completed the Learn2Serve Food Safety Management Principles course. You can now print your Certificate of Completion from your home page. Thank you for choosing Learn2Serve.


Quiz Information

Quizzes must be passed at 70% to move forward to the next lesson.

Got questions? Contact us below or call 877-881-2235

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