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Learn2Serve Food Safety Principles & Learn2Serve Food Protection Manager Certification w/ Online Proctor Exam
Learn2Serve Food Safety Principles & Learn2Serve Food Protection Manager Certification w/ Online Proctor Exam
Product Description
This bundled training includes Learn2Serve Food Safety Principles and the Learn2Serve Food Protection Manager Certification, providing comprehensive food safety education for both food handlers and management-level staff.
The Food Safety Principles course introduces essential topics such as foodborne hazards, contamination prevention, time and temperature control, employee hygiene, cleaning and sanitizing, pest control, facility design, and regulatory compliance. It builds a strong foundation for understanding safe food handling practices and protecting public health.
The Food Protection Manager Certification expands on these concepts with a deeper focus on food safety management responsibilities, including the Hazard Analysis and Critical Control Point (HACCP) system, active managerial control, and compliance with food safety regulations. This course prepares managers to oversee safe operations, pass the certification exam, and meet regulatory requirements.
Together, this bundle offers a complete food safety solution for food service employees and managers who need both foundational knowledge and manager-level certification.
There are 2 trainings included in this bundle:
Food safety principle training is crucial for anyone involved in handling, preparing, and serving food. This training provides comprehensive knowledge of the fundamental principles of food safety, including proper hygiene practices, safe food handling techniques, and preventing foodborne illnesses. Participants learn about the importance of maintaining clean and sanitary work environments, personal hygiene, and the correct procedures for storing, cooking, and serving food to ensure it is safe for consumption.
Understanding the Hazard Analysis and Critical Control Points (HACCP) system is a significant aspect of food safety principle training. HACCP is a systematic approach to identifying, evaluating, and controlling food safety hazards. Training programs teach participants to implement HACCP principles, such as conducting hazard analysis, determining critical control points, establishing critical limits, and monitoring procedures. By mastering these principles, food handlers can effectively manage potential risks and ensure food products are safe from contamination.
Understanding the Hazard Analysis and Critical Control Points (HACCP) system is a significant aspect of food safety principle training. HACCP is a systematic approach to identifying, evaluating, and controlling food safety hazards. Training programs teach participants to implement HACCP principles, such as conducting hazard analysis, determining critical control points, establishing critical limits, and monitoring procedures. By mastering these principles, food handlers can effectively manage potential risks and ensure food products are safe from contamination.
Food safety principle training also emphasizes the importance of continuous education and adherence to food safety regulations and standards. Participants are educated on the latest food safety laws and guidelines, which helps them stay compliant with local, state, and federal regulations. The training often includes practical exercises and assessments to reinforce learning and ensure participants can apply their knowledge in real-world settings. Upon completion, individuals receive certification, which enhances their professional qualifications and demonstrates their commitment to maintaining high standards of food safety in their workplaces.
- Final Exam
- No
- Certificate
- Yes
- Average Rating
- / 0 Reviews
Introduction to Food Safety Chapter 1
Food safety involves handling, preparing, and storing food in ways that prevent foodborne illnesses. It encompasses practices like proper cooking, cleaning, and avoiding cross-contamination to ensure that food remains safe to eat. By following food safety guidelines, we can protect ourselves and others from potential health risks.
Biohazards, Foodborne Disease, and Food Spoilage Chapter 2
Biohazards in food include harmful microorganisms like bacteria, viruses, and parasites that can cause foodborne diseases. These diseases result from consuming contaminated food and can lead to symptoms like nausea, vomiting, and diarrhea. Food spoilage occurs when food deteriorates due to microbial growth, chemical changes, or physical damage, making it unsafe or unpleasant to eat.
Contaminants Chapter 3
Contaminants in food can include physical, chemical, and biological substances that are not intended to be present. These contaminants can come from various sources, such as pesticides, heavy metals, or pathogens, and can pose serious health risks if ingested. Ensuring food safety involves identifying and controlling these contaminants to protect public health.
Foods and Temperature Control Chapter 4
Temperature control is crucial in food safety to prevent the growth of harmful bacteria. Foods must be kept out of the “danger zone” (40°F to 140°F or 4°C to 60°C) where bacteria can multiply rapidly. Proper refrigeration, cooking, and holding temperatures ensure that food remains safe to eat.
Employee Health, Hygiene, and Training Chapter 5
Employee health, hygiene, and training are vital components of food safety. Ensuring that employees are healthy, practice good personal hygiene, and receive proper training helps prevent contamination and the spread of foodborne illnesses. Regular training programs keep staff informed about the latest food safety practices and regulations, fostering a culture of safety and accountability in the workplace. This proactive approach not only protects consumers but also enhances the overall quality and reputation of the food service establishment.
Purchasing, Receiving, and Storing Food Chapter 6
Purchasing, receiving, and storing food are critical steps in maintaining food safety. Ensuring that food is sourced from reputable suppliers, properly inspected upon delivery, and stored at the correct temperatures helps prevent contamination and spoilage. Additionally, implementing a first-in, first-out (FIFO) system ensures older stock is used before newer items, reducing waste and maintaining freshness. These practices are essential for maintaining the quality and safety of food from the moment it enters the facility until it is served.
Cleaning and Sanitizing Chapter 7
Sanitizing and cleaning are essential practices in food safety to eliminate harmful bacteria and prevent cross-contamination. Cleaning involves removing dirt and food residues from surfaces, while sanitizing reduces pathogens to safe levels. Together, these steps ensure a hygienic environment, protecting both food quality and consumer health.
Pest Control Chapter 8
Facility Design Chapter 9
HACCP System Basics Chapter 10
Applying HACCP Principles to a HACCP Plan Chapter 11
Regulatory Compliance and Documentation Chapter 12
This training provides essential food safety knowledge for individuals working in food service operations, including both food handlers and food protection managers. The course covers core food safety principles such as preventing contamination, controlling time and temperature, maintaining personal hygiene, cleaning and sanitizing, pest control, facility design, and regulatory compliance.
Learners will also be introduced to the Hazard Analysis and Critical Control Point (HACCP) system and how its principles are applied to manage food safety risks. This training is designed to help participants understand their role in protecting public health, meet regulatory requirements, and operate food establishments safely and responsibly.
- Final Exam
- Yes
- Final Exam Passing Score
- 75%
- Certificate
- Yes
- Special Notes
- Sold as a bundle.
- Average Rating
- / 0 Reviews
Introduction to Food Safety Chapter 1
Food safety involves handling, preparing, and storing food in ways that prevent foodborne illnesses. It encompasses practices like proper cooking, cleaning, and avoiding cross-contamination to ensure that food remains safe to eat. By following food safety guidelines, we can protect ourselves and others from potential health risks.
Biohazards, Food borne Disease, and Food Spoilage Chapter 2
Biohazards in food include harmful microorganisms like bacteria, viruses, and parasites that can cause food borne diseases. These diseases result from consuming contaminated food and can lead to symptoms like nausea, vomiting, and diarrhea. Food spoilage occurs when food deteriorates due to microbial growth, chemical changes, or physical damage, making it unsafe or unpleasant to eat.
Contaminants Chapter 3
Contaminants in food can include physical, chemical, and biological substances that are not intended to be present. These contaminants can come from various sources, such as pesticides, heavy metals, or pathogens, and can pose serious health risks if ingested. Ensuring food safety involves identifying and controlling these contaminants to protect public health.
Foods and Temperature Control Chapter 4
Temperature control is crucial in food safety to prevent the growth of harmful bacteria. Foods must be kept out of the “danger zone” (40°F to 140°F or 4°C to 60°C) where bacteria can multiply rapidly. Proper refrigeration, cooking, and holding temperatures ensure that food remains safe to eat.
Employee Health, Hygiene, and Training Chapter 5
Employee health, hygiene, and training are vital components of food safety. Ensuring that employees are healthy, practice good personal hygiene, and receive proper training helps prevent contamination and the spread of foodborne illnesses. Regular training programs keep staff informed about the latest food safety practices and regulations, fostering a culture of safety and accountability in the workplace. This proactive approach not only protects consumers but also enhances the overall quality and reputation of the food service establishment.
Purchasing, Receiving, and Storing Food Chapter 6
Purchasing, receiving, and storing food are critical steps in maintaining food safety. Ensuring that food is sourced from reputable suppliers, properly inspected upon delivery, and stored at the correct temperatures helps prevent contamination and spoilage. Additionally, implementing a first-in, first-out (FIFO) system ensures older stock is used before newer items, reducing waste and maintaining freshness. These practices are essential for maintaining the quality and safety of food from the moment it enters the facility until it is served.
Cleaning and Sanitizing Chapter 7
Sanitizing and cleaning are essential practices in food safety to eliminate harmful bacteria and prevent cross-contamination. Cleaning involves removing dirt and food residues from surfaces, while sanitizing reduces pathogens to safe levels. Together, these steps ensure a hygienic environment, protecting both food quality and consumer health.
Pest Control Chapter 8
This chapter covers effective pest prevention and control practices to keep food establishments safe and sanitary. Learners will identify common pests, understand the risks they pose to food safety, and learn proper monitoring, prevention, and response procedures to reduce contamination and maintain compliance.
Facility Design Chapter 9
This chapter explains how proper facility design supports food safety and sanitation. Learners will review layout, equipment placement, and structural features that help prevent contamination, promote efficient workflow, and ensure compliance with food safety regulations.
HACCP System Basics Chapter 10
This chapter introduces the basics of the Hazard Analysis and Critical Control Point (HACCP) system. Learners will understand the purpose of HACCP, its role in preventing food safety hazards, and the seven core principles used to identify, evaluate, and control risks throughout food operations.
Applying HACCP Principles to a HACCP Plan Chapter 11
This chapter focuses on applying HACCP principles to develop and maintain an effective HACCP plan. Learners will explore how to conduct hazard analyses, identify critical control points, establish limits and monitoring procedures, and document corrective actions to manage food safety risks in real-world operations.
