Manager Food Safety Training
Description
Food safety training and certification is recognized by more federal, state and local jurisdictions than any other food safety certification and meets or exceeds requirements for local regulatory compliance. It emphasizes the importance of preventing foodborne illness and ultimately an outbreak in the food service industry. In this course, our trainers will focus specifically on the flow of food and proper food-handling techniques.
Key Topics
- Reputable suppliers
- Proper cleaning and sanitizing
- Importance of personal hygiene for food handlers
- Cross-contamination prevention
- Time/temperature control for food safety
- Foodborne illness
- Allergens
At the conclusion of the course, participants will be prepared to take the ServSafe® Food Protection Manager Certification Exam accredited by the American National Standards Institute (ANSI) – Conference for Food Protection (CFP). Successful completion of the exam will merit a food safety certification awarded by National Restaurant Association Solutions, LLC valid for five years.
Benefits
Understanding the flow of food and proper food-handling techniques can help make your operation safer and more efficient. Protect your customers, your brand, your business, and your profits by increasing professional skills, competency, and compliance throughout all levels of your operation by instilling proper food-handling techniques.
Desired Outcomes
Upon course completion, participants will be prepared to:
- Understand proper food safety procedures within the flow of food and apply learned skills and competency in both on and off-site foodservice environments.
- Internalize the critical importance of adhering to strict personal hygiene.
- Identify PHF/TCS foods, major foodborne illnesses, pathogens, and methods of prevention to help keep food safe in the food operation.
- Thoroughly understand the causes of biological, chemical and physical contamination.
- Understand the importance of adhering to FDA Food Code standards and local and state regulatory requirements.
Materials Provided
- E-Mailed Study Information
- Exam Answer Sheet
Who Should Attend
- Owners, Directors, Managers, Supervisors
- Chefs, Cooks, Food Handlers
- Back-of-House Team Members
Regulation
Mandatory. Georgia requires at least one food service manager on staff who has successfully completed a food safety training program and passed an ANSI-CFP exam. For all new establishments, there is a 90 day grace period to comply with the mandatory manager certification. During this 90 day period, the manager or person in charge must demonstrate food safety knowledge. For existing food establishments, manager certification shall be implemented by 11/2009.
We are a consulting firm offering our services nationwide to restaurants, bars, lounges, markets and any enterrise with a food or beverage component. We offer concept development, restaurant managment, food and alcohol safety training, hands-on opening support and all of the details in between.