Month: March 2019

/ 2019 / March
Food Protection Manager Virtual Instructor-Led Training

Food Protection Manager Virtual Instructor-Led Training

Description

The Food Protection Manager Course will be a Virtual Instructor-Led Training Session broadcast As a Facebook Live event.  Once a paid registration is received you will receive an invitation to join the Facebook group that is broadcasting.  The broadcast will be broken into 2 sessions that will last 3 hours with a 30-minute break between each.  This broadcast will be accessible for 7 calendar days from broadcast on Facebook. Within 48 hours of the completion of the broadcast will be uploaded to HRBGlobal for review per section and will wrap up with a practice test to prepare you for your ANSI/CFP Certified Food Protection Manager Exam.  When you are ready to take the exam you can schedule at one of the locations online:

Course Price – $39.95

Facebook Live Instructor-Led Course plus online video review plus quizzes on HRBGlobal.

The Facebook Live broadcast will be accessible for 7 calendar days from broadcast on Facebook. Within 48 hours of the completion of the broadcast will be uploaded to HRBGlobal for review per section and will wrap up with a practice test to prepare you for your ANSI/CFP Certified Food Protection Manager Exam.  Access to the broadcast & quizzes will be 30 days from the upload date.

Launch Date – Monday, April 1, 2019

The Food Protection Manager Course will be a Virtual Instructor-Led Training Session broadcast worldwide via Facebook Live.  The following markets are locations that a ServSafe® approved proctor is available with HRBUniversal.

  • Artesia, CA
  • Asheville, NC
  • Athens, GA
  • Atlanta, GA
  • Baltimore, MD
  • Birmingham, AL
  • Brentwood, CA
  • Bridgeport, CT
  • Carrollton, GA
  • Charleston, SC
  • Charlotte, NC
  • Denver, NC
  • Easton, PA
  • El Paso TX
  • Eria PA
  • Fairburn GA
  • Galveston, TX
  • Golden, CO
  • Gray Court, SC
  • Greensboro, NC
  • Greenwood SC
  • Groton, CT
  • Hellertown, PA
  • Highland Heights, OH
  • Hollywood, AL
  • Indianola, MS
  • Iowa IA
  • Lady Lake, FL
  • Lawrenceville, GA
  • Lincoln, AL
  • Little Rock, AR
  • Littleton, CO
  • Louisville KY
  • Minneapolis, MN
  • Newnan GA
  • Norfolk, MA
  • Pittsburg, PA
  • Plainfield, Il
  • Raleigh, NC
  • Redmond OR
  • Richmond, VA
  • San Antonio, TX
  • Statesboro, GA
  • Sunrise, FL
  • Tampa, FL
  • Union Beach, NJ
  • Urbandale IA
  • Vienna, VA
  • Walterboro, SC
  • Warner Robins, GA
  • West Columbia, SC
  • Wichita KS
  • Wilmington, DE

Curriculum (Session 1)

Foodborne Illness Risk Factors & Interventions

Supervision

  • PIC Present, Demonstration, Certification, Performance

Employee Health

  • Management; employee knowledge; responsibilities & reporting
  • Proper use of reporting, restriction, and exclusion

Employee Good Hygienic Practices

  • Proper eating, tasting, drinking or tobacco use
  • No discharge from eyes, nose, or mouth

Preventing Contamination by Hands

  • Hands clean & properly washed
  • No bare hand contact with RTE foods
  • Handwashing sinks supplied & accessible

Approved Source

  • Food obtained from an approved source
  • Food received at proper temperature
  • Food in good condition, safe, and unadulterated
  • Required records available: shell stock tags, parasite destruction

Protection from Contamination

  • Food separated & protected
  • Food-contact surfaces: cleaned & sanitized
  • Proper disposition of returned, previously served, reconditioned, and unsafe food

Time/Temperature Control for Safety (TCS Food)

  • Proper cooking time and temperature
  • Proper reheating procedures for hot holding
  • Proper cooling time and temperatures
  • Proper hot holding temperature
  • Proper cold holding temperature
  • Proper date marking and disposition
  • Time as a Public Health Control: procedures & records

Consumer Advisory

  • Consumer advisory provided for raw or undercooked food

Highly Susceptible Populations

  • Pasteurized foods used; prohibited foods not offered

Chemical

  • Food additives: approved and properly used
  • Toxic substances properly identified stored and used

Conformance with Approved Procedures

  • Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan

Curriculum (Session 2)

Good Retail Practices

Safe Food & Water

  • Pasteurized eggs used where required
  • Water and ice from an approved source
  • Variance obtained for specialized processing methods

Food Temperature Control

  • Proper cooling methods used; adequate equipment for temperature control
  • Plant food properly cooked for hot holding
  • Approved thawing methods used
  • Thermometers provided and accurate

Food Identification

  • Food properly labeled: original container

Prevention of Food Contamination

  • Insects & rodents not present; no unauthorized animals
  • Contamination prevented during food preparation, storage & display
  • Personal cleanliness
  • Wiping cloths: properly used and stored
  • Washing fruits and vegetables

Proper Use of Utensils

  • In-use utensils: properly stored
  • Utensils, equipment and linens: properly stored, dried and handled
  • Single-use and single-service articles: properly stored and used
  • Gloves used properly

Utensils & Equipment

  • Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used
  • Warewashing facilities: installed, maintained & used; test strips
  • Non-food contact surfaces clean

Physical Facilities

  • Hot and cold water available; adequate pressure
  • Plumbing installed; proper backflow devices
  • Sewage and waste water properly disposed
  • Toilet facilities: properly constructed, supplied & cleaned
  • Garbage & refuse properly disposed of; facilities maintained
  • Physical facilities installed, maintained and clean
  • Meets ventilation and lighting requirements; designated areas used
Birmingham, Al ServSafe® Certification Exam & Instructor-Led Course

Birmingham, Al ServSafe® Certification Exam & Instructor-Led Course

Birmingham, AL ServSafe® Certification Exam & Instructor-Led Course (One Day Session) is accredited by the American National Standards Institute (ANSI)-Conference for Food Protection (CFP). The program blends the latest FDA Food Code, food safety research and years of food sanitation training experience. Managers learn to implement essential food safety practices and create a culture of food safety. All content and materials are based on actual job tasks identified by foodservice industry experts. Certification options descriptions are available at HRBUni.com and Course & Exam Details.

You may contact HRBUniversal for more information or manual registration at 855-447-2864 for payment by eInvoice without fees. Live Support Hours – Monday-Friday: 7:30 AM CST – 5:30 PM CST.

ServSafe® Certification Exam & Instructor-Led Course:

  • 9:00 am – 5:00 pm – Lecture
  • 1:00 PM – 2:00 PM – Lunch Break
  • 4:30 pm – Be onsite if taking the exam only
  • 5:00 pm – Exam will be administered. Once the exam starts no one will be allowed in the exam room. Most people take 45 minutes to 1 hour to take the exam but you do have up to 2 hours to complete.

HRBUniversal Policies:

Please view the following policies prior to registration.

By making a payment you allow HRBUniversal to record your IP Address as a digital signature as acceptance agreement that you have read and agree with the Course & Exam Details, Privacy Policy, & Terms of Service and proceed to the payment area.