Professional Food Manager: From Purchase to Service (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 are responsible for the safety of food from purchase to service. Food may be at risk from delivery due to contamination before or at delivery or due to the multiplication of bacteria en route or at delivery. To combat this, food safety controls and monitoring actions should be put in place. It is also important to follow the proper guidelines for storing food items to prevent spoilage and contamination. Controls, guidelines and monitoring actions should be put in place for each step subsequent to storage – food preparation, cooking, cooling and reheating – and most importantly at service to ensure that the customer receives the best service possible.

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

Expected Duration (hours)
1.5

Lesson Objectives

Professional Food Manager: From Purchase to Service (Retired)

identify time-temperature control for safety foods (TCS foods)

prevent time-temperature abuse

prevent cross-contamination between time-temperature control for safety foods (TCS foods) and safe foods

identify the safety hazards associated with the purchase and delivery of food

implement controls to help avoid the potential hazards

use monitoring actions and set delivery standards to ensure the efficiency of the controls

identify the guidelines for storing received goods

describe the controls and monitoring procedures for each type of delivered good

identify the guidelines for storing specific food items

identify the hazards, controls, and monitoring actions involved in food preparation

identify the hazards, controls, and monitoring actions involved in thawing food

describe the hazards involved in the cooking process

list the controls and monitoring actions that can help avoid the hazards

recognize the need for guidelines for cooking specific types of food

describe the potential hazards involved in cooling food and the controls that can be implemented to avoid them

specify the monitoring actions to take to ensure that the cooling controls are working effectively

describe the potential hazards involved in reheating food and the controls that can be implemented to avoid them

specify the monitoring actions to take to ensure that the reheating controls are working effectively

describe the potential hazards involved with the service of food

list the controls that can be put in place to avoid these hazards

describe the monitoring actions to take to ensure that your controls are working effectively

Course Number:
mind_28_a05_sh_enus