Professional Food Manager: Legal Requirement, HACCP, and Inspections


Overview/Description
Target Audience
Expected Duration
Lesson Objectives
Course Number


Overview/Description
The federal government plays an important role in ensuring the safety of the US food chain from beginning to end. Several agencies work together to ensure the safety of food before entering food establishments. This is assisted by a food code, hazard analysis programs, and frequent inspections to ensure that food establishments serve safe food only. This course aims to instruct about the legal requirements for food establishments in all levels of government, the FDA Food Code, the hazard analysis and critical control point system, or HACCP, and inspections carried out on food establishments.

Target Audience
People working in the food industry, restaurant owners, kitchen staff, waiters, people serving food to the public, hotel and bed and breakfast staff, public transport services serving food, and anyone wanting to learn more about food safety regulations

Expected Duration (hours)
1.0

Lesson Objectives

Professional Food Manager: Legal Requirement, HACCP, and Inspections

  • describe food safety roles and regulations at federal level
  • describe food safety roles and regulations at state and local level
  • describe the purpose, application, and topics covered by the FDA Food Code
  • describe the history, purpose, and principles of the HACCP
  • know how to conduct a hazard analysis and establish a monitoring system
  • administer a HACCP system
  • explain the purpose and types of food inspections
  • demonstrate some best practices to follow before, during, and after an inspection
  • Course Number:
    mind_28_a09_sh_enus