Course Description
Food management: it’s a complex skill that is essential to the safety of both employees and customers. Food managers fulfill a leadership role that involves overseeing others and making big decisions that impact the safety and satisfaction of their customers.
In this self-directed course, you’ll learn about some of the biggest problems in food service and the best ways to prevent them in your workplace. Interactive elements and beautiful illustrations will teach you how to use active managerial control and respond appropriately when things go wrong. This course culminates in a 10-question final assessment.
Course Objectives
- State the role of food managers in creating and implementing food handling policies
- Understand the importance of hazard control/prevention methods
- Recognize and respond to the symptoms of a foodborne illness
- Recall CDC and FDA guidelines for safe food-handling practices
- Understand the ongoing cycle of active managerial control
- Recall how to create a SOP
Prices
| Member Status |
Prices |
| *Member |
$24 |
| Nonmember |
$34 |
*Login to access IAAPA member pricing.
Details
CEUs: .50
Training Time: 20 minutes
Language: American English
Key Features: Inline Activities, Post-Assessment
