Professional Food Manager 7th Ed. Online Course (English)

The Professional Food Manager Online Course provides culinary and hospitality professionals and students with the knowledge they need to ensure successful execution of best food safety practices in the workplace.

The Professional Food Manager Online Course is designed as a study course to prepare the participant to take the ANAB/CFP-accredited exam for certification as a Food Protection Manager.

Course Duration:

The course consists of eleven modules, a pre- and post-test, and knowledge checks in each chapter. The entire course is designed to take 16 hours to complete, depending on the amount of review, familiarity with the content, and internet connection.

Evaluation Process:

Intended learning outcomes are measured by the course assessment. After completing the pre/post evaluations, course content, and course assessment, you will be prepared to take your ANAB-accredited proctored exam. Course completion does not mean you have your certificate yet! You must take the accredited exam through an ANAB/CFP approved exam provider to become certified.

Professional Food Manager:

This book provides vital information on topics such as the principles of food safety management and how to use those principles to create a food safety culture. It also provides information about how to identify and avoid different contaminants; the importance of cleaning and sanitizing; latest information on reportable diseases; guidelines to follow before, during, and after an inspection; and a new chapter on HACCP.

The fully updated Professional Food Manager:

• Uses instructional design focused on improved learning/retention
• Prepares candidates for ANAB-accredited food manager exams (e.g., National Registry, ServSafe, etc.)
• Includes an all-new instructor guide and companion classroom materials
• Updated to the 2022 FDA Food Code 

Current and prospective managers who need food safety manager certification, as well as those who are certified already and are seeking a refresher on best practices in food safety, will find Professional Food Manager to be an invaluable resource for achieving their goals and putting the outlined food safety principles to work.
 
Table of Contents

• Module 1. Introduction to Food Safety
  Module 2. Foodborne Illness
  Module 3. Microbiology
  Module 4. Contamination
  Module 5. Pest Control
  Module 6. Employee Training
  Module 7. Plan Review, Equipment, and Cleaning and Sanitizing
  Module 8. Purchasing and Storing Food
  Module 9. Safe Food Handling
  Module 10. The HACCP Approach to Food Safety
  Module 11. Food Safety Standards
  
  

Completion of this course does not mean you have your Food Manager certificate. You must take an accredited exam through an ANSI/CFP approved exam provider to become certified. This course does not include the Food Manager exam but does provide information on how to obtain your certification. Click here to know more about how to take the certified exam.

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