Description
Each and every food status quo is required by law to have a minimum of one licensed food safety manager. To transform a certified food safety manager, it’s important to pass one of the most following exams: ServSafe Food Protection Manager, National Registry of Food Safety Professionals (NRFSP) International Certified Food Safety Manager (ICFSM), or Prometric Certified Professional Food Manager (CPFM). Our short and comprehensive take a look at guide containing ONLY WHAT YOU NEED TO KNOW will assist you to pass one of the most certification exams.
Topics covered include:
- Foodborne Illnesses and Major Risk Factors
- Foodborne Illness Prevention
- Food Safety Manager/Person In Charge
- Major Food Allergens
- Potentially Hazardous Foods
- Food Contamination: Biological, Chemical, and Physical
- Food Contamination and Cross Contamination Prevention
- Proper Temperature Monitoring and Control
- Proper How one can Thaw, Cool, and Re-heat Food
- Hot/Cold Food Holding Requirements
- Food Preparation and Cooking Requirements
- Buffet/Self Service Requirements
- Purchasing/Receiving Food
- Proper Food Storage and Cold Storage
- Personal Hygiene and Hand Washing
- Methods for Cleaning and Sanitizing Equipment and Utensils
- Manual Ware Washing
- Integrated Pest Management
- Facility, Lighting fixtures, and Plumbing Requirements
- HACCP
- Health Policies and Practices