Professional Food Manager Bundle (Online Course and Book) (Product Unavailable for Purchase)

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 aligns with the American Culinary Federation Education Foundation (ACFEF) Required Knowledge and Skills Competencies for Sanitation standards. It is designed as a study course to prepare the participant to take the ANSI/CFP exam for certification as a Food Protection Manager.

Course Duration:

The course consists of ten chapters, 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 exam. Course completion does not mean you have your certificate yet! You must take the certified exam through an ANSI/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
• Aligns with the American Culinary Federation Education Foundation competencies
• Prepares candidates for CFP-approved food manager exams (e.g., Prometric, National Registry, ServSafe, etc.)
• Includes an all-new instructor guide and companion classroom materials
• Updated to the 2017 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

• Chapter One: Introduction to Food Safety
• Chapter Two: Foodborne Illness
• Chapter Three: Contamination
• Chapter Four: Pest Control
• Chapter Five: Employee Training
• Chapter Six: Facilities and Equipment
• Chapter Seven: Purchasing and Storing Food
• Chapter Eight: Safe Food Handling
• Chapter Nine: The HACCP Approach to Food Safety
• Chapter Ten: Food Safety Standards

Completion of this course does not mean you have your Food Manager certificate. You must take the certified 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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