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Certification for Food Managers

Interactive Online Training Course for Food Manager Certification (safe serving / food handling)

Manager's Course Content

Introduction
  1. Foodborne Illness
  2. Time, Temperature & Microorganisms
  3. The Flow of Food & Cross Contamination
  4. Equipment & Utensils
  5. Hygiene & Food Safety
  6. Facility Management
  7. Risk Management
  8. Regulatory Requirements
  9. Training and Responsibilities
Final Test

As a qualified food manager/operator, you are not just responsible for the daily operations of your establishments. Most states require the manager or person in charge to demonstrate their understanding of:

  • the relationship between personal hygiene and forborne illness,
  • your responsibilities when an employee has a medical condition that may cause foodborne illnesses,
  • the symptoms of foodborne illnesses
  • the relationship between cooking time and temperature and foodborne illness,
  • the requirements for storing, cooking, serving, and cooling potentially hazardous foods,
  • and much, much more.
The PSCC Safe Serving Food Manager Certification Course covers all of the areas recommended by the FDA and those required in most state codes. Upon completion of this course, you will be armed with the information you need to pass an ANSI/CFP approved exam.

Is this course approved in my state?


If you live it Alabama, Arizona, Arkansas, Colorado, Connecticut, Delaware, Florida, Idaho, Indiana, Iowa, Kansas, Maine, Maryland, Nebraska, and Texas (just to name a few), this course, when combined with an ANSI/CFP accredited exam, will fulfill your state's Food Manager Certification requirements.


[Note: It is important to understand that some counties or municipalities have requirements that are different from the state. It is important to check for requirements in your local jurisdiction.]

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