Professional Food Manager: Managing Food Safety and Training


Overview/Description
Target Audience
Expected Duration
Lesson Objectives
Course Number


Overview/Description
As the manager of a food establishment, you need to have a good understanding of food safety and how contaminated food causes foodborne illnesses. The basic management principles of planning, organizing, directing, and monitoring also apply to food safety management. These principles all factor in to creating a food safety culture, setting standards and actually creating your establishment's food safety policy. You also need to be aware of how employee health can affect food safety and ensure that your staff is properly trained in the appropriate manner.

Target Audience
Restaurant managers, restaurant employees, bar managers, chefs, anyone involved in the service of food to customers

Expected Duration (hours)
0.5

Lesson Objectives

Professional Food Manager: Managing Food Safety and Training

  • define safe food and the consequences of good food safety
  • differentiate between a foodborne illness and a foodborne disease outbreak and describe the outcomes
  • describe the causes of contamination and contamination prevention methods
  • apply basic management principles to food safety management
  • outline the standards in the food safety policy for your workplace
  • set a personal hygiene policy
  • describe how and when you must restrict employees from work and when employees can return to work
  • identify where and how employees' medications are to be stored
  • describe the objective of and reasons for training
  • list the benefits of training
  • list the stages of training
  • explain training guidelines
  • describe the elements of a complete training program
  • Course Number:
    mind_28_a01_sh_enus