Manager Food Safety Training for TEXAS

Course Overview

Certified Food Protection Manager (CPFM)

Program Overview

Managing in the food service industry is a wonderful opportunity and a challenging task. The purpose of this program is to prepare you, the Person-in-Charge, for the responsibility of managing food preparation and ensuring safe food handling practices at your establishment.

As a Person-in-Charge, it will be your duty to protect consumers from potential harm in your establishment. You will acquire the tools to recognize unsafe conditions in your workplace and make corrections, as well as how to lead your staff effectively.

This program includes the following:

Interactive eLearning Course
  • 8 Hours – Study at Your Own Pace!
  • Topics divided into 4 Learning Modules:
  • Unit 1: Foodborne Illnesses and their Sources
  • Unit 2: Safe Handling and the Flow of Food
  • Unit 3: Equipment, Cleaning, and Pest Management
  • Unit 4: Management Responsibilities


Certified Food Protection Exam
  • Examination is a closed-book proctored exam
  • Complete at any Prometric Testing Facility – available Nationwide
  • 80 Questions in Multiple Choice Format
  • Must score a minimum of 70% to pass
  • Instant test results available


Food Protection Manager Designation Issued
  • Official ANSI-Accredited Certificate will be sent to the address provided within 2 weeks after passing the exam.


UnitSub-UnitTopic
Introduction 0-0 Course Introduction
 
1: FOODBORNE ILLNESSES AND THEIR SOURCES1-1 Unit 1 Introduction
1-2Person-in-Charge (PIC)
1-3Food Hazards
1-4Biological Contaminants
1-5Bacteria
1-6Viruses
1-7Toxins
1-8Parasites
1-9Fungus
1-10Chemical Contamination
1-11Physical Contamination
1-12Deliberate Contamination
1-13Cross Contamination
1-14Food Allergies
1-15Recognizing Illness
1-16YOPI
1-17Case Studies
 
UNIT 2: SAFE HANDLING AND THE FLOW OF FOOD 2-1 Unit 2 Introduction
2-2 Hygiene
2-3 Handwashing
2-4 Ready To Eat Foods
2-5 Gloves
2-6 Purchasing Foods
2-7 Receiving Foods
2-8 Storing Foods
2-9 Thawing Foods
2-10 Cooking
2-11 Cooking Temperatures
2-12 Microwaves
2-13 Utensils Serving Display
2-14 Hot & Cold Holding
2-15 Cooling Food
2-16 Reheating Food
2-17 Case Studies
 
UNIT 3: EQUIPMENT, CLEANING AND PEST MANAGEMENT 3-1 Unit 3 Introduction
3-2 The Workspace
3-3 Floor / Table Equipment
3-4 Dishwashing Facilities / Equipment
3-5 Cleaning vs Sanitizing
3-6 Food Contact Surfaces
3-7 Cleaning Schedules
3-8 Storing Wares
3-9 Integrated Pest Management (IPM)
3-10 Inspecting for Pests
3-11 Treating for Pests
3-12 Trash Management
3-13 Case Studies
 
UNIT 4: MANAGEMENT RESPONSIBILITIES 4-1 Unit 4 Introduction
4-2 Effective Management Practices
4-3 Regulatory Controls
4-4 Inspections
4-5 Active Managerial Control
4-6 Hazard Analysis Critical Control Points (HACCP)
4-7 Case Studies
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