Professional Food Manager: Managing Food Safety and Training (Retired)

Overview/Description
Target Audience
Expected Duration
Lesson Objectives
Course Number

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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 (Retired)

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