Name: Food Manager Certification & Training Online
Rating: 4.9 (18 reviews)

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Curriculum

Food Manager Certification & Training Online teaches you everything on the topic thoroughly from scratch so you can achieve a professional certificate for free to showcase your achievement in professional life. This Food Manager Certification & Training Online is a comprehensive, instructor-guided course, designed to provide a detailed understanding of the nature of the related sector and your key roles within it.

To become successful in your profession, you must have a specific set of skills to succeed in today’s competitive world. In this in-depth training course, you will develop the most in-demand skills to kickstart your career, as well as upgrade your existing knowledge & skills.

The training materials of this course are available online for you to learn at your own pace and fast-track your career with ease.

Sneak Peek

Who should take the course

Anyone with a knack for learning new skills can take this Food Manager Certification & Training Online. While this comprehensive training is popular for preparing people for job opportunities in the relevant fields, it also helps to advance your career for promotions.

Certification

Once you’ve successfully completed your course, you will immediately be sent a digital certificate. Also, you can have your printed certificate delivered by post (shipping cost £5.99). All of our courses are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field. Our certifications have no expiry dates, although we do recommend that you renew them every 12 months.

Accreditation

All of our courses, including this Food Manager Certification & Training Online, are fully accredited, providing you with up-to-date skills and knowledge and helping you to become more competent and effective in your chosen field.

Course Curriculum

The detailed curriculum outline of our Food Manager Certification & Training Online is as follows:

1. Introduction to Food Safety

1.1. Introduction to Food Safety
1.1.1. Importance of Food Safety
.1.2. Roles and Responsibilities of a Food Protection Manager
1.1.3. Overview of Foodborne Illnesses

2. Biohazards, Foodborne Disease, and Food Spoilage

2.1. Biohazards, Foodborne Disease, and Food Spoilage
2.1.1. Types of Pathogens: Bacteria, Viruses, and Parasites
2.1.2. Conditions Promoting Microbial Growth
2.1.3. Preventing Food Spoilage

3. Contaminants

3.1. Contaminants
3.1.1. Biological, Chemical, and Physical Contaminants
3.1.2. Sources and Prevention Strategies
3.1.3. Allergen Management

4. Foods and Temperature Control

4.1. Foods and Temperature Control
4.1.1. Time-Temperature Abuse
4.1.2. Safe Cooking, Cooling, and Reheating Practices
4.1.3. Use of Thermometers and Temperature Logs

5. Employee Health, Hygiene, and Training

5.1. Employee Health, Hygiene, and Training
5.1.1. Personal Hygiene Standards
5.1.2. Illness Reporting and Exclusion Policies
5.1.3. Training Staff on Food Safety Protocols

6. Purchasing, Receiving, and Storing Food

6.1. Purchasing, Receiving, and Storing Food
6.1.1. Selecting Reputable Suppliers
6.1.2. Inspection of Deliveries
6.1.3. Proper Storage Techniques and Stock Rotation

7. Cleaning and Sanitizing

7.1. Cleaning and Sanitizing
7.1.1. Difference Between Cleaning and Sanitizing
7.1.2. Effective Cleaning Schedules
7.1.3. Use of Sanitizers and Cleaning Agents

8. Pest Control

8.1. Pest Control
8.1.1. Common Pests in Food Establishments
8.1.2. Preventive Measures and Monitoring
8.1.3. Working with Pest Control Professionals

9. Facility Design

9.1. Facility Design
9.1.1. Layout Considerations for Food Safety
9.1.2. Equipment Selection and Maintenance
9.1.3. Waste Disposal Systems

10. HACCP System Basics

10.1. HACCP System Basics
10.1.1. Principles of Hazard Analysis and Critical Control Points
10.1.2. Identifying Critical Control Points
10.1.3. Establishing Monitoring Procedures

11. Applying HACCP Principles to a HACCP Plan

11.1. Applying HACCP Principles to a HACCP Plan
11.1.1. Developing and Implementing a HACCP Plan
11.1.2. Record-Keeping and Documentation
11.1.3. Reviewing and Updating the HACCP Plan

12. Regulatory Compliance and Documentation

12.1. Regulatory Compliance and Documentation
12.1.1. Understanding Food Safety Regulations
12.1.2. Inspection Processes
12.1.3. Maintaining Compliance Records

Conclusion

Course Curriculum

Introduction
	1. Introduction	00:01:00
Introduction to Food Safety
	1.1. Introduction to Food Safety	00:01:00
	1.1.1 Importance of Food Safety in Processing Environments	00:01:00
	1.1.2 – Roles and Responsibilities of a Food Protection Manager	00:01:00
	1.1.3 – Overview of Foodborne Illnesses	00:01:00
Reading Materials
	1. Introduction to Food Safety	00:00:00
Biohazards, Foodborne Disease, and Food Spoilage
	2.1. Biohazards, Foodborne Disease, and Food Spoilage	00:01:00
	2.1.1. Types of Pathogens Bacteria, Viruses, and Parasites	00:01:00
	2.1.2. Conditions Promoting Microbial Growth	00:01:00
	2.1.3. Preventing Food Spoilage	00:01:00
Reading Materials
	2. Biohazards, Foodborne Disease, and Food Spoilage	00:00:00
Contaminants
	3.1. Contaminants	00:01:00
	3.1.1. Biological, Chemical, and Physical Contaminants	00:01:00
	3.1.2. Sources and Prevention Strategies	00:01:00
	3.1.3. Allergen Management	00:01:00
Reading Materials
	3. Contaminants	00:00:00
Foods and Temperature Control
	4.1. Foods and Temperature Control	00:01:00
	4.1.1. Time-Temperature Abuse	00:01:00
	4.1.2. Safe Cooking, Cooling, and Reheating Practices	00:01:00
	4.1.3. Use of Thermometers and Temperature Logs	00:01:00
Reading Materials
	4. Foods and Temperature Control	00:00:00
Employee Health, Hygiene, and Training
	5.1. Employee Health, Hygiene, and Training	00:01:00
	5.1.1. Personal Hygiene Standards	00:01:00
	5.1.2. Illness Reporting and Exclusion Policies	00:01:00
	5.1.3. Training Staff on Food Safety Protocols	00:01:00
Reading Materials
	5. Employee Health, Hygiene, and Training	00:00:00
Purchasing, Receiving, and Storing Food
	6.1. Purchasing, Receiving, and Storing Food	00:01:00
	6.1.1. Selecting Reputable Suppliers	00:02:00
	6.1.2. Inspection of Deliveries	00:02:00
	6.1.3. Proper Storage Techniques and Stock Rotation	00:02:00
Reading Materials
	6. Purchasing, Receiving, and Storing Food	00:00:00
Cleaning and Sanitizing
	7.1. Cleaning and Sanitizing	00:01:00
	7.1.1. Difference Between Cleaning and Sanitizing	00:02:00
	7.1.2. Effective Cleaning Schedules	00:01:00
	7.1.3. Use of Sanitizers and Cleaning Agents	00:01:00
Reading Materials
	7. Cleaning and Sanitizing	00:00:00
Pest Control
	8.1. Pest Control	00:01:00
	8.1.1. Common Pests in Food Establishments	00:01:00
	8.1.2. Preventive Measures and Monitoring	00:01:00
	8.1.3. Working with Pest Control Professionals	00:01:00
Reading Materials
	8. Pest Control	00:00:00
Facility Design
	9.1. Facility Design	00:01:00
	9.1.1. Layout Considerations for Food Safety	00:01:00
	9.1.2. Equipment Selection and Maintenance	00:01:00
	9.1.3. Waste Disposal Systems	00:01:00
Reading Materials
	9. Facility Design	00:00:00
HACCP System Basics
	10.1. HACCP System Basics	00:01:00
	10.1.1. Principles of Hazard Analysis and Critical Control Points	00:01:00
	10.1.2 – Identifying Critical Control Points	00:01:00
	10.1.3. Establishing Monitoring Procedures	00:01:00
Reading Materials
	10. HACCP System Basics	00:00:00
Applying HACCP Principles to a HACCP Plan
	11.1. Applying HACCP Principles to a HACCP Plan	00:01:00
	11.1.1. Developing and Implementing a HACCP Plan	00:01:00
	11.1.2. Record-Keeping and Documentation	00:01:00
	11.1.3. Reviewing and Updating the HACCP Plan	00:01:00
Reading Materials
	11. Applying HACCP Principles to a HACCP Plan	00:00:00
Regulatory Compliance and Documentation
	12.1. Regulatory Compliance and Documentation	00:01:00
	12.1.1. Understanding Food Safety Regulations	00:01:00
	12.1.2. Inspection Processes	00:01:00
	12.1.3. Maintaining Compliance Records	00:01:00
Reading Materials
	12. Regulatory Compliance and Documentation	00:00:00
Conclusion
	Conclusion	00:01:00