Learning + Testing or Testing Only

6 Hour Class + 2 Hour Testing + Lunch

Course Outline for Food Protection Manager Certification by The Culinary Safety Academy

Welcome to the Food Protection Manager Certification course at The Culinary Safety Academy. This well-structured program is divided into 10 detailed modules, culminating in a decisive final assessment. The assessment, crucial for certification, comprises 80 questions that are evenly distributed to cover each module’s learning objectives. Participants are allotted a single attempt to pass the assessment, with a time limit of two hours from the start of the assessment.

Detailed Module Overview

1. Food Safety

   • Examining the consequences of foodborne illness outbreaks.
   • Understanding how food can become a safety risk.
   • Exploring the role of government agencies in ensuring food safety in the industry and consumer protection.

2. Food Safety Threats: Contamination

   • Identifying various types of food contamination.
   • Discussing allergens and strategies for their management in food service.
   • Approaches to managing deliberate contamination and foodborne illness outbreaks.

3. Food Safety Threats: Food Handlers

   • Emphasizing the significance of food handlers’ personal hygiene and handwashing.
   • Health standards for food handlers affecting food safety.

4. Food Safety Threats: Time-Temperature Abuse

   • Time and temperature control essentials for food safety.
   • Foods requiring specific time and temperature management.
   • Understanding the critical temperature danger zone.
   • The importance of thermometers in ensuring food safety.

5. Purchasing, Receiving, Storage

   • Best practices in the procurement and receipt of food supplies.
   • Efficient methods for labeling, dating, and storing food items.

6. Preparation

   • Safe practices in food preparation.
   • Procedures for thawing, cooling, and reheating foods correctly.

7. Service

   • Guidelines for maintaining food safety during service.
   • Effective management of kitchen and serving staff.
   • Handling unique service scenarios with a focus on safety.

8. Safe Facilities

   • Criteria for choosing and installing kitchen equipment.
   • Implementing effective pest management systems.
   • Strategies for managing emergencies in food service facilities.

9. Cleaning & Sanitizing

   • Techniques for proper cleaning and sanitizing of various surfaces.
   • Distinguishing cleaning protocols for food contact and non-food contact areas.

10. Food Safety Management

    • Active managerial control principles.
    • Development and implementation of food safety management systems.
    • Hazard control program management.

This comprehensive course is meticulously designed to equip you with an extensive understanding of all facets of food safety. It prepares you to effectively manage and uphold the highest standards of food safety in any culinary setting. After completing this course, you will be ready to take the final assessment and achieve your Food Protection Manager Certification, demonstrating your dedication to food safety excellence.

$150