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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