Food Protection Manager Virtual Instructor-Led Training

• 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

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

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