Food Safety Manager – Food Safety Certification

Food safety is a scientific discipline describing handling, preparation, and storage of food in ways that prevent food-borne illness. In this course you will learn about foodborne illness, how to prevent it and how to train employees in food sanitation. It is imperative that everyone in your organization from the owner, to the manager to all your employees learn the basic food safety practices for preparing and serving food.

Do not assume people understand these rules or how to apply them. It is your job to protect customer health, improve employee performance and preserve your business reputation. Most people learn these essential food safety practices in culinary school but some do not. It is your job to understand, identify and create a culture of food safety.

What is Covered in Food Safety Manager Training?

Develop a better understanding of food safety, its importance, and those who enforce it.
Describe the types of food-borne illness and causes.
Discuss the types of biological, physical, and chemical contamination.
Define temperature control.
Recognize the importance of proper personal hygiene in the workplace.
Identify cleaning, sanitation, and facility design.

Learn WHO Five key principles of food hygiene;

Prevent contaminating food with pathogens spreading from people, pets, and pests.
Separate raw and cooked foods to prevent contaminating the cooked foods.
Cook foods for the appropriate length of time and at the appropriate temperature to kill pathogens.
Store food at the proper temperature.
Do use safe water and safe raw materials.